Why-he-married-me Dilled Potatoes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 tablespoon butter
• 1/2 cup sliced onion
• 1/2 teaspoon kosher salt
• 2 garlic cloves, mashed and peeled
• 4 cups small red potatoes
• 1/2 cup chicken stock
• 1 tablespoon butter
• 1 cup sour cream
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons chopped fresh dill
• 1/2 teaspoon fresh dill

Recipe

• 1 ingredients note: if you have larger potatoes, cut them in half or quarters before cooking. the tiny bite sized ones are best.
• 2 in a medium saucepan (big enough to hold the potatoes and has a lid), heat the olive oil and butter (1 tbl). add the onions, garlic, and and stir.
• 3 toss the potatoes in the salt (1/2 tsp). this works best if the potatoes are damp.
• 4 add the stock and then the potatoes. do not stir, and try not to knock the salt off the potatoes. leave the onions on the bottom. bring the stock to a simmer and turn down heat to lowest setting. cover.
• 5 leave it alone for 30-45 minutes. the onions are caramelizing on the bottom of the pan, and the potatoes are steaming.
• 6 after 30-45 minutes, the potatoes should be fork tender. take the pot over to the stove and carefully drain out most of the cooking liquid. not all of it, leave about 1/4 cup in the bottom of the pan.
• 7 if you cooked whole potatoes, prick some of them with a fork and mash a few. if you cut them in half, you can skip this step.
• 8 while the potatoes are still hot, add the remaining tablespoon of butter, the pepper, and the remaining salt. toss gently to combine. add the sour cream and fresh dill.
• 9 garnish with additional dill and cracked black pepper. add crisp bacon if you are trying to get a man's attention.
• 10 this makes great leftovers. it is better the next day. i like it cold like a potato salad.