Oh my gosh, these are thoroughly addictive, I promise. I made these last night and Ollie, our younger son, couldn’t stop eating them. Who would have thought that fresh dill is so fabulous with potatoes and instead of boiling the potatoes in water, you steam them in butter!!!! Okay, so I don’t do it every day!

Serves 4 to 6 (or in our family 3)

1lb small red or small yukon gold potatoes
1 stick (8 tbsp) sweet butter
Kosher salt and freshly ground black pepper
1 good sized bunch fresh dill, chopped  (8 tbsp chopped fresh dill, at least) Plus a little extra to toss in at the end

Scrub the potatoes and dry.
Melt the butter in a heavy bottom flameproof dutch oven or pan with a tight fitting lid.
Add the potatoes and chopped dill , season well with the salt and pepper, toss the potatoes in the dill and butter and make sure they are well coated.
Cover and cook over a low heat for 30 t0 35 minutes, shaking the pan occasionally and checking they aren’t burning.
They are done when they can be pierced with the tip of a sharp knife.
Toss the the extra dill and serve at once

24 baby potatoes (baby yukon gold, pee wee, french fingerling or whatever baby ones are around)