Boil potatoes until tender in salted water. Drain. Peel. Garnish with parsley and dill and serve doused with melted butter to which the caraway seeds have been added.
- 24 small new potatoes
- ½ cup fresh parsley -- chopped
- 1 teaspoon fresh dill -- chopped
- ¼ pound butter
- 1 tablespoon caraway seed