Capsaicin Free Herb Butter New Potatoes
Small, waxy new potatoes are one of those ingredients that barely need any help, and this recipe proves it beautifully. Boiled until just tender and then tossed in swirling melted butter, they come out glossy and rich with a creamy interior that practically melts on your tongue. A generous handful of fresh parsley and chives folded in at the end keeps everything bright and fragrant, and an optional scatter of mint adds a lovely, unexpected lift. For anyone avoiding capsaicin, this dish is a genuinely satisfying option — there's no chili, no paprika, no hidden heat anywhere in the ingredient list, just clean, herby comfort. Black pepper provides the only gentle warmth, and that's easy to dial back or skip entirely if you need to be extra cautious. It's the kind of simple side that earns a permanent spot in your rotation, pairing beautifully with roasted chicken, grilled fish, or really anything that wants a buttery, herb-flecked companion on the plate.
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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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