|250 g||baby potatoes|
|15 ml||butter — softened|
|15 ml||sour cream|
|15 ml||fresh dill — chopped|
|10 ml||fresh thyme — chopped|
|sea salt and freshly ground black pepper|
|15 ml||lemon juice|
Place potatoes in a saucepan and cover with water.
Bring to a boil over medium heat.
Reduce heat; cover and simmer for 15-20 minutes or until tender.
Drain any excess liquid.
In a small bowl, combine the remaining ingredients.
Drain potatoes; add butter mixture to the hot potatoes and toss gently.
You can leave the potatoes with the skin on for a rustic dish.