Almond Free Herb Butter New Potatoes
Few side dishes are as quietly satisfying as a bowl of tender new potatoes glossed in melted butter and showered with fresh herbs. The potatoes are boiled until just yielding, then tossed back into the warm pan so every little skin soaks up that rich, swirling butter before the parsley, chives, and optional mint go in. That finishing move — folding the herbs in off the heat — keeps them bright green and fragrant rather than wilted, which makes the whole dish look as good as it tastes. For anyone navigating tree-nut allergies, this kind of recipe is a genuine relief: every ingredient is straightforward, there are no specialty products to scrutinize, and the risk of hidden almond-derived oils or flours is simply not a factor here. A pinch of flaky sea salt at the end pulls everything together with a satisfying little crunch. Serve it alongside roasted chicken, grilled fish, or honestly just on its own — these potatoes have a way of disappearing fast no matter what else is on the table.
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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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