Baby New Potatoes with Sea Salt and Dill by Helene Henderson

Potatis med örter och salt - from "The Swedish Table" by Helene Henderson

Ingredients:

1 cup unsalted butter (2 sticks), clarified

2 quarts water, salted

2 pounds baby new potatoes (25-30), freshest, tiniest potatoes possible

4 tblsp fresh herbs like dil, chervil, chives, or rosemary, chopped fine

4 tblsp sea salt, preferably fleur de sel

4 tsp coarsely ground black pepper

Clarify butter by melting in a small heavy saucepan over low heat. Let sit for a few minute off heat and then remove and discard the foamy fat from the butter's surface. Put clarified butter into small bowl for serving. Discard solids.

Boil salted potato water, then add potatoes and cook until just soft, 3-5 minutes. Drain into colander and let dry on paper towels.

While potatoes cook, add herbs to clarified butter and divide equally into 4 ramekins. Serve potatoes on small plates with 1 tblsp salt and 1 tsp pepper and with herb/butter mixture on the side.