1-First, wash and scrub 2 pounds of baby red potatoes, then cut them into 1-inch pieces or smaller if they’re larger. This helps them cook evenly and absorb flavors better. For the best results, aim for uniform sizes to avoid any pieces overcooking.

2-Next, place the cut potatoes in a medium pot and cover them with warm water that reaches about half an inch above. Add 1 teaspoon of salt, partially cover the pot, and bring to a boil. Cook at a light boil for 10 to 12 minutes, or until the potatoes are easily pierced with a fork, then drain them well to remove excess water.

3-After draining, melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the potatoes and sprinkle with garlic salt to taste, tossing to coat evenly. Let them sit undisturbed for 2 to 3 minutes to get a nice golden color, then turn and repeat for another 2 to 3 minutes, adjusting the heat to prevent burning.

4-Once the potatoes start turning golden on the second side, sprinkle them with 2 to 3 tablespoons of chopped fresh dill and top with 1/3 to 1/2 cup of shredded Parmesan cheese. Remove from heat and let it rest for a few moments so the cheese melts slightly. This simple process keeps the buttered red potatoes with dill tender inside and crispy outside.