I think there are probably 10,224 ways to make a side of potatoes....and everyone has their favorite. I like mine soft with a wee bit of golden crust. Not super fried or super crispy. We received some local red potatoes in our delivery this week, so I used those. If I had had fresh dill in the garden I would have used that, but I killed it (le sigh) so I used the dried stuff.
water for steaming or boiling
4 cups of red potatoes, scrubbed clean and cubed
1- 1 1/2 tbsp butter
1 tbsp garlic, finely minced
1/2 tsp dried dill
salt and pepper to taste
I boil the potatoes in about an inch of water and a twist of the salt grinder. I like them tender enough to eat but not so tender that they will fall apart in the skillet while I'm giving them their 'crust'. Keep an eye to make sure that the water doesn't boil away...there's not much worse than burnt potatoes.
While they're cooking, add the butter to a heavy skillet over medium heat. Use either a well seasoned cast iron or non stick skillet, because those taters will stick otherwise. Once the butter is melted add your minced garlic. Keep the temperature low enough and keep your garlic moving so that it doesn't get too crispy and bitter. When the potatoes are done, drain off the starchy water and spoon the potatoes into the skillet, stir once to coat with the garlic and allow to crisp a bit in the garlic butter. Once your the potatoes are golden, stir them up to cook up another side. Repeat until all sides are golden. Add the dill and salt and pepper to taste. Cook for another 2 minutes. Remove from heat.