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1
Wash and scrub potatoes and remove any imperfections.
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2
Leave skin on, and cut potatoes into uniform 1/2 inch chunks.
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3
Add potatoes to a pot filled with plenty of water and begin boiling potatoes.
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4
Dice Shallots and Garlic into small dice, as fine as possible, and in a large skillet or a saute pan, preferably non-stick or cast iron, begin to saute shallots and garlic on medium heat with a tablespoon of butter, making sure nothing is burning.
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5
When water with potatoes comes to a boil, salt it well, and let the potatoes boil for about 10 minutes.
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6
Make sure potatoes are still quite firm when pricked with a knife right before draining them.
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7
They will finish cooking in the skillet or saute pan.
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8
Leave potatoes on the pot in which they were boiled after draining them for a few minutes to let extra moisture evaporate.
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9
While potatoes are resting remove sauteed garlic and shallots from the pan, bring the heat up a bit, add more butter and toss the potatoes into the pan.
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10
Stir the potatoes to make sure they cook and brown relatively evenly.
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11
Check seasoning and add pepper and salt if needed.
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12
Once browned prick them again to make sure they are fully cooked, and add paprika and chili powder.
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13
Stir it all well, and kill the heat.
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14
Paprika will add a wonderful flavor and color to the potatoes.
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15
Mix potatoes in a bowl with sauteed shallots and garlic and let stand to cool.
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16
Chop dill finely and add as much as you like.
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17
You dont want to add dill when potatoes are piping hot, because it will wilt.
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18
Serve warm, and enjoy.
