Blue Ribbon Parsley Potatoes

12 small RED potatoes
1/4 cup butter, room temperature
3 TBSP fresh dill
2 TBSP lemon juice
3/4 tsp salt
1/2 tsp pepper
1 garlic clove, minced

With paring knife, cut strip of skin from around the center of each potato. In
a large pot combine potatoes with enough cold water to cover. Over medium
heat bring to a boil. Gently boil until tender, 15-20 minutes. Drain. Remove
potatoes from pot. In same pot used for potatoes melt butter over medium heat.
Stir in dill, lemon juice, salt, pepper, and garlic. Remove from heat. Return
potatoes to pot, toss with butter mixture. Pour potatoes into casserole dish.