Carrageenan Free Herb Butter New Potatoes
These tender little potatoes are the kind of simple, satisfying side dish that earns a permanent spot in your weeknight rotation. Boiled until just yielding and then tossed in melted butter with fresh parsley, chives, and optional mint, every bite is fragrant and rich without being heavy. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of dairy products, including some butters and cream-based sauces, so keeping a dish like this clean means paying attention to what goes in. Here, the ingredient list is refreshingly short — just real unsalted butter, fresh herbs, and good potatoes — so there's nothing hidden to worry about. The steam-dry step after draining is a small but smart move that helps the butter cling beautifully to each potato rather than sliding right off. A finish of flaky sea salt and black pepper pulls everything together into something that feels far more special than the effort involved.
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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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