- 1.5 pounds baby Yukon golds
- 1/2 stick of butter (divided in half)
- 1/4 cup of dill
- 5–6 cloves of garlic
- salt and pepper to taste
- First we wash them.
- Then we add them to a stainless steel pan. Do NOT use non-stick. You wont get the same coloring on them.
- And we cover them with water and throw in 4 tablespoons of butter.
- Turn on the flame to high and close with a lid. Once they come to a boil, let them cook COVERED for 7 minutes, then remove the lid and let the water evaporated. Do not turn down the heat.
- In the meantime, get about a handful of some fresh dill and chop it finely.
- Then grab about 5-6 cloves of garlic and mince it on your microplaner.
- Now, go check on them taters. Most of the water should have boiled out and what is left is a muggy liquid. That’s what you are supposed to be left with. It’s just butter, water and some potato starch. Go ahead and insert a knife in. If if it goes in smoothly you are ready to roll. Grab your potato smasher and GENTLY press on the potatoes just so they pop.
- Gently, gently…see how they just are a little cracked? That’s what you want.
- Let them continue cooking on one side for 6 minutes, then turn them over and let cook for 5 minutes on the other side. Add in your dill, garlic and the remaining butter. And DUH season with salt and pepper. Mix it all up.
- And you will GORGEOUS rustic, browned and crispy goodness. Yes guys they are amazeballs. And how pretty are they. Peeps are going to think you were most def in the kitchen for hours individually cooking these…and you know what…let them!
- If you are not serving these immediately, place a towel over the pan, then cover with a lid. They will stay warm for quite some time insulated that way.