New Potatoes with Dill Butter

I subscribe to the Epicurious "recipe of the day" emails and got this one about a month ago.  I pulled it out last night and made the potatoes in dill butter.  The prep was very easy and the potatoes were pretty good.  Next time I make them, I will "crash" them a bit after draining the water and put them in the oven for a few minutes to crisp them up (with the butter on them).  I think that will make them superb!  I served the potatoes with my grilled meatloaf and a Caesar salad with homemade dressing (recipe will be on the blog next).

Edited to add: I made these with 2 kinds of potatoes now and "crashed" them.  To crash potatoes, follow the method listed below but then use a fork to push gently on the tops of the potatoes to gently break open the potatoes.  I then dabbed the dill butter on the tops of the potatoes and baked them for about 20 minutes on 375 degrees.  Really yummy!

(original recipe - "non-crashed" potatoes)

(revised picture with "crashed potatoes" - not the best pic though)

Ingredients:
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tbsp (packed) coarsely fresh chopped dill (I didn't use the full 2 tbsp but rather eye-balled it for the amount of butter)
Kosher salt & fresh ground pepper
2 lbs new potatoes or another small type potato
1 tbsp crushed toasted caraway seeds (optional - I didn't use these)

Directions:
Mash butter and dill together in a small bowl.  Season the dill butter with salt & pepper (This step can be done ahead of time and kept in the refrigerator, covered, for up to 1 week)
Place potatoes in a large pot with cold water, covering potatoes 1" above the top of the potatoes.  Season water with a little salt.  Bring pot to a boil; reduce heat and simmer gently until potatoes are tender, 10-12 minutes.  Drain potatoes - reserving a small amount of water
Transfer hot potatoes to a medium bowl, add dill butter and 1 tbsp water (from the pot where the potatoes just boiled).  Toss, adding small amounts of water as needed to ensure butter coats the potatoes.
Transfer to a serving bowl and garnish with extra dill and caraway seeds, if desired.