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1. Scrub the potatoes under cold running water; then pat them thoroughly dry with paper towels. Melt the ¼ pound of butter in a heavy, 6-quart casserole equipped with a cover.
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2. Add the potatoes and sprinkle them with salt and pepper. Then coat them thoroughly with the melted butter by rolling them about in the casserole.
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3. To ensure the success of this dish, the cover must fit the casserole tightly; if you have doubts, cover the casserole with a double thickness of aluminum foil, and pinch down the edges to seal it before putting on the lid.
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4. Cook over low heat (an asbestos pad under the pan ensures against scorching) for 30 to 45 minutes, depending on the size of the potatoes. Shake the casserole from time to time to prevent the potatoes from sticking.
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5. When the potatoes can be easily pierced with the tip of a sharp knife, they are done. Arrange them on a heated serving plate, sprinkle them with the chopped dill, and serve at once.
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