Chestnut 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 are boiled until perfectly yielding, then tossed back into the warm pan so every potato soaks up that rich, grassy butter before the parsley, chives, and optional mint go in. The result is bright, fragrant, and just a little indulgent — the kind of thing that disappears from the table before anything else. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about hidden additions that might sneak in with processed or pre-seasoned alternatives. Everything here is exactly what it looks like: good potatoes, real butter, and handfuls of fresh herbs. It pairs beautifully with roasted chicken, grilled fish, or honestly just about anything that could use a vibrant, buttery 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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