2 1/2 lbs new potatoes, scrubbed and dried well
1/2 cup butter
2 tsp kosher salt
2 TB chopped italian parsley
2 TB snipped chives
1 tsp dried dill
Melt butter in a heavy dutch oven or pot. Turn heat to low and add potatoes and salt. Cover and cook about 20 to 30 minutes. Shake periodically to avoid scorching but do not check doneness until the 20 minute mark. Test with a knife. When tender, replace lid, turn off heat, and allow to steam for about 5 minutes. Add fresh herbs and serve.
