Low Sugar Herb Butter New Potatoes
These little potatoes are the kind of simple, satisfying side dish that earns a permanent spot in your weekly rotation. Boiled until perfectly tender and then tossed in melted butter with fresh parsley, chives, and optional mint, they taste bright, rich, and deeply comforting all at once. Every ingredient here is exactly what it sounds like — no sauces, no seasonings blends, no sneaky sweeteners hiding in the mix. That matters more than you might think, since added sugars have a way of creeping into packaged sides and pre-seasoned potato products at the grocery store. Making them from scratch with this handful of real ingredients keeps things clean without sacrificing any flavor. The steam-dry step before tossing in the butter is a small move that makes a big difference, helping the butter cling to every potato rather than sliding right off. Finish with a pinch of flaky sea salt and a crack of black pepper, and you've got a side dish that genuinely needs nothing else.
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Learn more →Ingredients
4 servings
- 1 ½ lb new potatoes, scrubbed
- 1 tsp salt, plus more for the cooking water
- 2 tbsp unsalted butter
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- flaky sea salt, to taste
- black pepper, to taste
- 1 tbsp fresh mint, finely chopped (optional)
Instructions
- 1
Place the potatoes in a large saucepan and cover with cold water by about 1 inch. Add a generous pinch of salt and bring to a boil over high heat.
- 2
Reduce the heat to a steady simmer and cook until the potatoes are tender all the way through when pierced with a skewer or the tip of a knife, 15–18 minutes. Drain through a colander and let them steam-dry for 1–2 minutes.
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