Boil potatoes until nearly tender in cold, salted water. Drain. Briefly submerge in ice water bath to stop cooking process. Cut into fourths.

Slowly melt butter in a large saute pan. Add garlic when butter is nearly browned.

Add potatoes when garlic is nearly caramelized. Season with salt and pepper. When potatoes are tender, add dill and toss.

Variations; Compound butters, olive oil, parsley, sage, coriander, oregano, marjoram, basil, zucchini, other potatoes, celery, olive oil, ginger, lime, crushed pepper flakes, chives, scallions, onions, shallots, jalapeños, habanero, bacon, corn, paprika