Spring and early summer is a season for new potatoes. New potatoes are freshly harvested young potatoes with paper-thin skin. They are so delicious that I can eat new potatoes every day! You can serve it with any meat or fish.
The best is small or medium size potatoes and you don’t have to cut them. I grow potatoes in my garden and I found mostly large size potatoes which I am going to use for this dish.
New potatoes have a very thin skin, so you don’t peel such potatoes – you just scrub them. You can scrub potatoes with a knife or with the abrasive side of a dish sponge.
Tip: to avoid brown stains on your fingers from new potatoes, scrub them under running cold water.
If potatoes have the size of a small egg or smaller – leave them whole, and cut larger ones in halves or quarters.
Place potatoes in a pot, cover with cool water and bring to a boil. Add about ½ Tbsp salt and cook, gently boiling about 10 minutes or until easily pierced with a fork.
Drain the potatoes. Add butter, sour cream and chopped dill.
Cover pot with a lid and shake pot to mix everything together.
Serve immediately. Enjoy!