Baby White Potatoes with Cipolline and Dill

• 1 pound cipolline or boiling onions (each about 1 to 1 1/2 inches in diameter)
• 3 tablespoons butter
• 2 pounds baby white potatoes (each about 1 to 1 1/4 inches in diameter)
• 3 tablespoons minced fresh dill

1. Cook cipolline in medium saucepan of boiling water 3 minutes.
2. Drain; rinse with cold water and peel.
3. (Can be prepared 1 day ahead.
4. Cover and refrigerate.)
5. Melt 2 tablespoons butter in large skillet over medium heat.
6. Add potatoes; stir to coat.
7. Cover skillet; cook potatoes until golden and almost tender, stirring occasionally, about 25 minutes.
8. Mix in cipolline.
9. Cover; cook until cipolline and potatoes are tender and golden, stirring occasionally, about 20 minutes longer.
10. Mix in dill and 1 tablespoon butter.
11. Season with salt and pepper.
12. Transfer to bowl.

cipolline, butter, baby white potatoes, fresh dill

Taken from www.epicurious.com/recipes/food/views/baby-white-potatoes-with-cipolline-and-dill-15639 (may not work)