Instructions

• Place the 2 lb baby red potatoes (cut into 1" pieces, quartered or into eighths if larger) in a medium pot. Add warm water until the water level is 1/2" above the potatoes, then stir in 1 tsp salt.
• Cover the pot and bring to a boil. Maintain a light boil and cook 10–12 minutes, or until a fork smoothly pierces the potatoes. Remove from heat and drain the potatoes well.
• While the potatoes drain, heat a large skillet over medium heat and melt 4 Tbsp unsalted butter.
• Transfer the drained potatoes to the skillet with the melted butter. Sprinkle garlic salt to taste over the potatoes and toss them to coat evenly in the butter. (You may sprinkle a little more garlic salt after tossing, if desired.)
• Let the potatoes sit undisturbed in the skillet for 2–3 minutes so the bottoms can brown.
• Turn the potatoes and let them sit another 2–3 minutes to brown the other side.
• When the potatoes are starting to turn golden on the second side, turn them one more time, sprinkle 2–3 Tbsp chopped fresh dill over the potatoes, and top with 1/3–1/2 cup shredded Parmesan cheese. Remove the skillet from heat and let the potatoes sit in the hot pan until the cheese melts slightly (about 1–2 minutes). Serve.