Peel or brush the young potatoes thoroughly, quarter or eighth depending on size and cook in salted water, but not too soft. Drain the potatoes, steam well dry.
Wash and clean the spring onions and cut the green part into rings. Use the white for other dishes. Pluck the dill from the stalks and chop.
Melt the butter in a pan, fry the potatoes in it and add the dill and onion leek shortly before the end of the roasting time, season with freshly ground pepper and salt to taste.
The golden-yellow crust that will hopefully form on the bottom of the pan is particularly delicious. In any case, scrape it off and serve with it.
The recipe is from my grandmother. Her dill potatoes were only served with a glass of buttermilk. Only tastes good with young potatoes, attempts with stored potatoes were disappointing.
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