In a small bowl combine butter, tomato paste, dill and black pepper. cover and refrigerate. (can be done up to 5 days in advance).
Cook potatoes in a boiling water 15 to 25 mins until tender. Drain.
In a wok or skillet, heat oil over medium high, add garlic, stir fry 10 secs. Add carrots, stir fry 2 minutes Add peppers, stir fry 1 to 2 min or until color intensifies. Add potatoes and stir fry 2 minutes until they are heated through.
Stir in butter mixture tossing to coat vegetables.