Video Transcript

O'kay now then our hollandaise is done. What we are going to do is get our potato process rolling. The potatoes have been cooked and shocked and what we are going to do now is dice up our onion and add it to the pan. Get the fire on. So we'll dice our onions and brown these up slightly and then we will add the potatoes. That's good. I will add the remaining butter that we didn't use for the hollandaise. Add the onions and while those are browning we will pick the dill and just do a rough cut. These potatoes are perfect for this particular dish. The dill just gives it such a refreshing flavor you'll love it. If you don't have fresh dill feel free to get the dry dill, that will get the job done but fresh is always better when it comes to your herbs. Okay looking good. Now we will give the dill a quick rough cut. Now you want to add the dill at the very end with the potatoes. If you add it too soon it will over cook and you will lose the aromatics from the herb. So we'll cook up the potatoes and get them nice and brown, then we will add dill, toss it together and it will come up perfectly. Our onions are cooking up nicely. We still want to brown them up a bit and I am going to increase the heat to speed up the process a bit that way.