Brazil Nut Free Herb Butter New Potatoes
Few side dishes are as quietly satisfying as a bowl of tender little potatoes glossed in melted butter and showered with fresh herbs. The technique here is simple but smart — boiling the potatoes until just yielding, then letting them steam-dry before tossing them in the pan so every bit of herb butter clings to the skin. Parsley and chives bring a bright, grassy note, and the optional mint adds a subtle lift that makes the whole dish feel a little more special. Flaky sea salt at the end is the finishing touch that pulls everything together. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about hidden additives sneaking in. This is the kind of recipe that earns a permanent spot in your weeknight rotation — elegant enough for a dinner party spread, easy enough for a Tuesday.
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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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