Chicken Free Herb Butter New Potatoes
These glossy, herb-flecked potatoes are the kind of simple side dish that somehow steals the show every single time. Small new potatoes are boiled until perfectly tender, then tossed in melted butter and finished with a generous handful of fresh parsley, chives, and optional mint for a bright, garden-fresh flavor. The steam-dry step before buttering is the secret move here — it keeps the skins just slightly crisp while letting every potato soak up that rich, herby coating. There's nothing hidden or complicated in this recipe, just clean, whole ingredients that happen to come together beautifully. It pairs effortlessly with roasted vegetables, grilled fish, or a simple salad, making it a genuinely versatile addition to any table. Flaky sea salt at the end adds a little crunch and takes the whole thing from weeknight easy to dinner-party worthy.
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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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