Instructions

• Place the baby new potatoes in a large pot and cover with cold water. Add salt to make the water salted, bring to a boil, then reduce heat and simmer until a fork or skewer slides into the potatoes easily (about 15–20 minutes, depending on size). Drain and set the potatoes aside.
• Return the empty pot to the stove over medium heat and add the salted butter. Melt the butter.
• Add the minced garlic to the melted butter and cook, stirring, about 30 seconds, until fragrant but not browned.
• Remove the pot from the heat and stir in the sour cream until smooth.
• Add the drained potatoes back to the pot. Season with salt and pepper to taste. Gently toss or stir, crushing a few potatoes slightly with the back of a spoon to help thicken the sauce.
• Stir in the chopped fresh dill and chopped fresh parsley. Taste and adjust seasoning if needed, then serve warm.