Instructions

• Begin by washing the baby red potatoes thoroughly under running water. Cut the potatoes into 1-inch pieces, quartering them or cutting them into 1/8ths if they are larger. This ensures even cooking.
• In a large pot, fill it with water and add 1 tsp of salt. Bring the water to a boil over high heat. Once boiling, add the prepared potatoes. Cook for about 10-15 minutes, or until the potatoes are fork-tender.
• Once the potatoes are cooked, carefully drain them in a colander. Allow them to sit for a moment to let the excess water escape.
• In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Allow it to bubble slightly, which will enhance its flavor.
• Add the drained potatoes to the skillet with the melted butter. Sprinkle garlic salt to taste and toss gently to coat the potatoes evenly.
• Remove the skillet from the heat and stir in 2-3 tablespoons of freshly chopped dill. For a cheesy twist, add 1/3 to 1/2 cup of shredded Parmesan cheese, mixing until the cheese is melted and the potatoes are well coated.
• Transfer the Buttered Red Potatoes with Dill to a serving dish. Garnish with additional dill or Parmesan if desired. Serve hot and enjoy!