BHA & BHT Free Herb Butter New Potatoes
Small but mighty, new potatoes have a naturally creamy, thin-skinned sweetness that needs very little help to shine. Here, they're boiled until just tender, then tossed in melted butter and finished with a generous handful of fresh herbs — parsley, chives, and optional mint — for a side dish that feels both rustic and a little bit special. The ingredient list is refreshingly short and completely whole-food, which means no synthetic preservatives like BHA or BHT hiding in processed fats or packaged seasoning blends. Choosing unsalted butter and fresh herbs over dried or pre-mixed alternatives keeps everything clean and straightforward. The steam-dry step before tossing in the butter is a small but smart move that helps every potato absorb that herby richness rather than just getting watery. A finish of flaky sea salt and cracked black pepper pulls it all together in a way that tastes far more impressive than the effort involved. This is the kind of simple, honest cooking that earns a permanent spot in your weeknight rotation.
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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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