The Illusionist

The Illusionist "Dream delivers us to dream, and there is no end to illusion. Life is like a train of moods like a string of beads, and, as we pass through them, they prove to be many-colored lenses which paint the world their own hue. . . . ” ― Ralph Waldo Emerson

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"Never doubt that a small group of thoughtful, committed, citizens can change the world. Indeed, it is the only thing that ever has."— Margaret Mead

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New Potatoes with Dill Butter

Be gentle when washing new potatoes; their tender skins scrub off easily.

6–8 SERVINGS
ACTIVE: 15 MINUTES 
TOTAL: 25 MINUTES



INGREDIENTS
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish

Kosher salt, freshly ground pepper
2 pounds new potatoes or other small potatoes
1 tablespoon crushed toasted caraway seeds (optional)






PREPARATION

Mash butter and 2 Tbsp. dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.


Place potatoes in a large pot. Cover with cold water by 1 inch; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10–12 minutes. Drain.


Transfer hot potatoes to a medium bowl; add dill butter and 1 Tbsp. water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.



New Potatoes with Dill Butter


Be gentle when washing new potatoes; their tender skins scrub off easily.
6–8 SERVINGS
  • ACTIVE: 15 MINUTES 
  • TOTAL: 25 MINUTES


INGREDIENTS
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
  • Kosher salt, freshly ground pepper
  • 2 pounds new potatoes or other small potatoes
  • 1 tablespoon crushed toasted caraway seeds (optional)
  • PREPARATION
  • Mash butter and 2 Tbsp. dill in a small bowl. Season dill butter with salt and pepper. DO AHEADCan be made 1 week ahead. Cover and chill.
  • Place potatoes in a large pot. Cover with cold water by 1 inch; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10–12 minutes. Drain.
  • Transfer hot potatoes to a medium bowl; add dill butter and 1 Tbsp. water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.

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