Browned Potatoes with Dill Cream

• 1 3/4 pounds baby red potatoes
• 1/2 cup sour cream
• 1/2 cup plain yogurt
• 2 tablespoons finely chopped dill
• 1 tablespoon snipped chives
• 1 tablespoon minced red onion
• 1/4 teaspoon caraway seeds
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil

1. In a large saucepan, cover the potatoes with cold water.
2. Bring to a boil and cook until the potatoes are almost tender, about 8 minutes.
3. Drain and let stand until cool enough to handle.
4. Cut the potatoes in half lengthwise.
5. Meanwhile, in a small bowl, whisk the sour cream with the yogurt, dill, chives, onion and caraway and season with salt and pepper.
6. In a large cast-iron skillet, heat the olive oil until shimmering.
7. Cook the potatoes in two batches cut side down until golden brown and tender, about 10 minutes.
8. Transfer the potatoes to a platter and season with salt and pepper.
9. Drizzle the potatoes with the dill sauce and serve.

baby red potatoes, sour cream, plain yogurt, dill, chives, red onion, caraway seeds, kosher salt, extravirgin olive oil

Taken from www.foodandwine.com/recipes/browned-potatoes-with-dill-cream (may not work)