Dill Potatoes

Peel 5 pounds (or just shy of 5 pounds) of red, yukon gold, or russet potatoes.

Cut potatoes into bite-sized cubes and place in a lidded glass casserole dish (a 2-quart dish is fine—I think mine may even be a little smaller).

Slice a stick of butter and scatter pats on top of potatoes. I usually run a smidge of water over the potatoes for moisture, but water is not completely necessary. If you do add water, it should be a simple swipe under the faucet—not much.

Place a lid on the dish and cook in the microwave for 10 minutes. Remove from the microwave. Sprinkle with salt, pepper and dill. Stir well to coat potatoes with the melted butter.

Return to the microwave and cook for 6 to 10 more minutes. Let sit while the remainder of your meal is finishing up.

This is a yummy side for any meat or fish!