Boil tiny potatoes until fork tender but not quite completely done. Drain and then smash (I use the bottom of a whiskey glass). Heat butter and olive oil in a cast iron and fry on each side until crispy. Don't forget to salt and pepper! While these babies are frying up, mix mayo with salt, lots of black pepper, bit of minced garlic, squeeze of lemon and a little or a lot of truffle oil for the ultimate dipping sauce. When potatoes are done toss on some fresh dill et voila!