Boil potatoes in cold, salted water until easily pierced with a paring knife.

Melt butter in a sall saute pan. Add onions and garlic to pan while butter is melting.

In a small, non-stick saute pan toast fennel seeds over high heat while tossing constantly to avoid burning. Set aside.

Combine potatoes and butter mixture in a large mixing bowl. Add fennel seeds and dill. Season. Garnish with lemon zest.

Variations; Oregano, bacon, pancetta, prosciutto, orange, lime, crushed pepper flakes, parsely, cilantro, scallions, cumin, thyme, coriander seed, celery seeds or salt, peppercorn melange, dried ranch seasoning, Italian seasoning, cumin seed, ground jalapeño powder, mint, turmeric, cardamom, lemon juice, shallots, habanero, paprika, pine nuts, ginger, rosemary, olives, poppy, tarragon, anise, sunflower seeds, vinegar, sesame seeds, sumac, allspice