Cashew 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. These new potatoes are boiled until just yielding, then tossed in the warm pan so every skin-on bite soaks up that rich, grassy coating. Flat-leaf parsley and chives bring brightness and a gentle onion note, while optional fresh mint adds a surprising lift that makes the whole dish feel a little special. The ingredient list is refreshingly short and completely straightforward — real butter, real herbs, good salt, and nothing hidden. For anyone navigating tree-nut allergies, this kind of recipe is a genuine relief: no sauces, no spice blends, no store-bought shortcuts that might carry unwanted cross-contact risk. It comes together in one pot, which also means cleanup is minimal and the flavors stay clean and honest. Serve it alongside roasted chicken, grilled fish, or really anything that could use a bright, buttery companion.
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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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