The best are 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.
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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.
If potatoes have the size of a small egg or smaller – leave them whole, and cut larger ones in halves or quarters.
Drain the potatoes. Add butter, sour cream and chopped dill.
Cover pot with a lid and shake pot to mix everything together.