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Ingredients note: If you have larger potatoes, cut them in half or quarters before cooking.
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The tiny bite sized ones are best.
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In a medium saucepan (big enough to hold the potatoes and has a lid), heat the olive oil and butter (1 tbl).
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Add the onions, garlic, and and stir.
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Toss the potatoes in the salt (1/2 tsp).
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This works best if the potatoes are damp.
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Add the stock and then the potatoes.
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DO NOT STIR, and try not to knock the salt off the potatoes.
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Leave the onions on the bottom.
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Bring the stock to a simmer and turn down heat to lowest setting.
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Cover.
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Leave it alone for 30-45 minutes.
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The onions are caramelizing on the bottom of the pan, and the potatoes are steaming.
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After 30-45 minutes, the potatoes should be fork tender.
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Take the pot over to the stove and carefully drain out most of the cooking liquid.
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Not all of it, leave about 1/4 cup in the bottom of the pan.
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If you cooked whole potatoes, prick some of them with a fork and mash a few.
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If you cut them in half, you can skip this step.
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While the potatoes are still hot, add the remaining tablespoon of butter, the pepper, and the remaining salt.
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Toss gently to combine.
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Add the sour cream and fresh dill.
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Garnish with additional dill and cracked black pepper.
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Add crisp bacon if you are trying to get a man's attention.
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This makes great leftovers.
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It is better the next day.
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I like it cold like a potato salad.
