Peel potatoes and halve. Cover with broth in a saucepan and cook, covered, until barely tender, 15 to 20 minutes. Drain and reserve 1/2 cup broth. Melt 3 Tablespoons butter in a skillet and add potatoes and onion. Saute until potatoes are browned. Keep warm. Melt remaining butter. Stir in flour. Gradually stir in reserved broth and cook over low heat, stirring constantly until thickened. Off heat, stir in dill, sour cream, salt and pepper. Reheat but do not boil. Pour over potatoes.
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