Ingredients:

  • 1.5 lbs new potatoes or Baby Yukon Golds
  • 2 tbsp sea salt for boiling water
  • Cold filtered water
  • 3 tbsp unsalted butter, cubed and room temperature
  • 1/2 tsp flaky sea salt for finishing
  • 1/4 cup fresh dill, finely chopped
  • 1 clove garlic, minced into a paste

Instructions:

  1. Scrub the potatoes clean, leaving skins on. Cut into uniform 1.5-inch chunks if using larger potatoes.
  2. Place potatoes in a large pot and cover with cold filtered water by at least 2 inches. Add 2 tablespoons of sea salt to the water.
  3. Bring the water to a boil over high heat, then immediately reduce to a medium-simmer. Simmer for 12–15 minutes until fork-tender.
  4. Drain the potatoes in a colander, then return them to the hot, empty pot for 60 seconds to steam-dry.
  5. Add cubed butter, flaky sea salt, fresh dill, and minced garlic. Toss gently until the butter is melted and potatoes are coated.