Clean the potatoes, put them in a large pot with a handful of coarse sea salt, cover with the lid and shake vigorously. Then wash them and drain.
Feel free to cook them unpeeled, as long as they're really fresh. Put them in a pressure cooker, in which you've already heated the butter and oil. Add the chopped garlic, salt and 2/3 cup (150 ml) of water.
Once the pressure cooker starts to whistle, lower the heat and saute the potatoes about 30-40 min.
You'll know when they're ready by the smell of slightly crisped potato.
Remove from the heat but wait 10 min. before taking the lid off. That way, they won't be stuck to the bottom.
Take them out, sprinkle with finely chopped dill and... eat up!