Ingredients:
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Directions:
Scrub potatoes and dry with paper towels. With a paring knife, remove ½-inch strip of skin from circumference of each. Cut potatoes in half across peeled area. In a large saucepan fitted with a vegetable steamer, bring about 2 inches of water to a boil over high heat; steamer should rest above water. Place potatoes in steamer, cover tightly, and steam 12 to 15 minutes, or until potatoes are tender when pierced with tip of knife.
Meanwhile, rinse and dry cherry tomatoes; set aside. Wash dill and dry with paper towels; chop enough to measure 2 tablespoons and set aside. Reserve remaining dill. About 5 minutes before potatoes are done, add tomatoes to steamer. In a small saucepan, melt butter over low heat. Remove from heat, add dill, salt and pepper to taste, and stir. Transfer potatoes and tomatoes to a large bowl. Add dill butter and stir gently with wooden spoon to coat potatoes and tomatoes. Serve. |
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