Ingredients:
|
Directions:
Scrub potatoes. Quarter them and arrange them in a large heavy skillet in 1 layer. They must fit snugly. Pour in broth and bring to a boil. Cover tightly and cook about 4 minutes, shaking skillet over high heat until almost all liquid has evaporated. Lower heat, add butter, and cook gently 10 minutes, uncovered, shaking skillet often. Test for doneness with fork. Partly cover and set aside; keep warm until ready to serve. Toss with dill. |
|