Artificial Flavors Free Herb Butter New Potatoes
These tender little potatoes are the kind of simple, honest side dish that reminds you how good real food can taste. Every bit of flavor here comes from scratch — fresh parsley, chives, and optional mint folded into melted butter — so there's nothing artificial sneaking into your plate. That matters more than you'd think, since so many packaged potato seasonings and flavored butters rely on synthetic flavor compounds to mimic what fresh herbs do naturally. Here, the herbs do all the work themselves, and the result is bright, grassy, and genuinely satisfying. The technique is straightforward: boil until tender, let them steam-dry so the butter clings properly, then toss and finish with flaky sea salt. It's the kind of side that pairs with almost anything and disappears fast at 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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