Ingredients :
- 5 lb Yukon gold potatoes
- 1 lemon; zested and juiced
- 3/4 oz dill; chopped
- 2 stick butter
- 6 clove garlic; creamed
- 1 large pinch kosher salt and black pepper
Method :
- Boil potatoes until nearly tender in cold, salted water. Drain. Briefly submerge in ice water bath to stop cooking process. Cut into fourths.
- Slowly melt butter in a large saute pan. Add garlic when butter is nearly browned.
- Add potatoes when garlic is nearly caramelized. Season with salt and pepper. When potatoes are tender, add dill and toss.
- Variations; Compound butters, olive oil, parsley, sage, coriander, oregano, marjoram, basil, zucchini, other potatoes, celery, olive oil, ginger, lime, crushed pepper flakes, chives, scallions, onions, shallots, jalapeños, habanero, bacon, corn, paprika
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