Celery 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 free of celery in any form — no stalks, no seeds, no celery salt hiding in a spice blend — so you can cook with total confidence. Steam-drying the potatoes before tossing them in butter is the small step that makes a big difference, keeping the texture fluffy rather than waterlogged. This is the kind of effortless, crowd-pleasing side that pairs beautifully with roasted chicken, grilled fish, or honestly just a fried egg on a lazy evening.
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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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