A delightful take on buttered baby potatoes, enhanced with aromatic herbs for a flavorful side dish.
Melt the butter in a dutch oven or large skillet over medium heat.
Use a heavy-bottomed pan to ensure even heat distribution.
Add the baby potatoes to the pan and stir to coat them evenly with the butter.
Ensure all potatoes are evenly coated for consistent cooking.
Season the potatoes with salt and freshly ground black pepper.
Taste the butter mixture to adjust seasoning as needed.
Cover the pan and cook on low heat, shaking the pan occasionally, until the potatoes are tender, about 25-30 minutes.
Shaking the pan prevents sticking and ensures even cooking.
Transfer the potatoes to a serving dish, drizzle with any remaining butter, and sprinkle with fresh parsley and dill.
Serve immediately for the best flavor and texture.
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