Here is the recipe that captured the most attention at the resort when I fixed it for the hordes.  The measurements are completely a guesstimate as I have no idea how many pounds of potatoes I used since they were dug from the ground minutes before I arrived to pick them up.  Likewise I have no idea how much dill I used since we cut enough of that in the garden to both serve the recipe and make a dill bouquet for the table.  But, here is my secret to cooking - if it smells delicious it is.  Sniff as you go.  Add ingredients judiciously.  You can always add more of this or that but it is depressing to have to figure out how to remove too much of an already added ingredient. 

Fed 15 people on the night I made this with nearly everyone having seconds or thirds.

10 pounds red potatoes with skin intact,  washed and quartered (or halved if they are very small)

Two good sized bunches of fresh dill chopped finely (just flowers not stalks)

16 garlic cloves minced

8 ounces of butter (two sticks) melted

Wash the potatoes and quarter them.  Put the potatoes into a salted (about a handful dumped into the water) cooking pot filled with water.  Boil the potatoes until just soft when jabbed with a fork.  Do not overcook. . 

While potatoes are boiling, melt the butter in a good sized fry pan (I used cast iron).  When the butter is melted add the garlic and the dill and saute them together for about two minutes.   Sniff and taste to ensure you have the right amount of this and that.

When potatoes are soft, drain them and add in small batches to the butter, garlic and dill mixture.  On low to medium heat, coat the potatoes generously with the mixture and salt to taste.  Remove coated potatoes to an oven  warming  pan and continue coating the remainder of the potatoes in small batches until all potatoes are coated and salted.   Serve hot.   I have served these with marinated pork and marinated beef and barbecued chicken.