This is the time of year we love a pot of these along with some grilled meat or fish.
They are absolutely divine and very more-ish. Do try them

24 tiny new potatoes
8 tablespoons (1 stick) unsalted butter
Salt and freshly ground black pepper, to taste
6 tablespoons chopped fresh dill

Scrub and dry the potatoes. Melt the butter in a heavy oven-proof casserole with a tight-fitting cover over low heat Add the potatoes and season with salt and pepper. Coat with the butter.
Cover and cook over low heat for 30 to 45 minutes. Shake the casserole occasionally. The potatoes are done when they can be pierced with the tip of a sharp knife.
Toss with the dill and serve at once.

* What I have also done is added 1 heaped tsp dried dill weed with the butter then added the fresh dill in at the end. Depends how much you like the taste of dill of course!