Barley Free Herb Butter New Potatoes
These tender little potatoes are the kind of simple, satisfying side dish that earns a permanent spot in your weekly rotation. Boiled until just yielding, then tossed in melted butter and finished with a generous handful of fresh herbs, they hit that perfect balance of richness and brightness. The combination of parsley, chives, and optional mint keeps things lively without overwhelming the natural, earthy flavor of the potatoes themselves. For anyone navigating grain sensitivities, this dish is naturally free of any barley or grain-based ingredients — every component is straightforward and easy to verify. Flaky sea salt and a crack of black pepper at the end do a lot of heavy lifting, turning something humble into something you'd happily serve at a dinner party. The steam-dry step after draining is a small but smart move that helps the butter cling to every potato rather than sliding right off.
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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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