Potatoes with Cream & Dill

• 500 g new potatoes, peeled
• 25 g salted butter
• 200 ml

Cook the potatoes in a pan of boiling salted water for 20 minutes, then drain and cut them in half lengthways. Melt the butter in a large frying pan, add the potatoes, season, then add the crème fraîche and mix until the potatoes are coated. Season, then fold in the dill. Serve warm.