Ingredients:
1 lb baby yellow potatoes
4 tablespoons unsalted butter
2 tablespoons dried dill leaves
2 teaspoons paprika
1/4 teaspoon grated nutmeg
1 small onions, minced
1 garlic cloves, minced
1 teaspoon salt
1/2 cup sour cream
1 tablespoon 2% low-fat milk
1 teaspoon lemon juice
Directions:
Melt butter in pan at medium/high heat.
Add onion, garlic, nutmeg, paprika, and half of the dill.
Wash potatoes and cut into bite sized, uniform pieces.
Stir butter and add potatoes and salt, stir to coat with butter.
Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender.
Mix remaining dill with sour cream and milk, blend well and add lemon juice.
Spoon potatoes into a serving dish with a slotted spoon to remove excess butter.
Serve sour cream sauce with potatoes or pour over them and blend, depending on your tastes.
Servings: 8-12
Time preparation: 10 min.
Time total: 55 min.