Cinnamon 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 perfectly yielding and then tossed in swirling melted butter, they pick up a rich, glossy coat before being finished with a generous handful of fresh herbs. Parsley and chives bring a bright, grassy lift, and a pinch of flaky sea salt at the end makes every bite pop. For anyone navigating spice sensitivities, this recipe is a genuinely easy win — the flavor comes entirely from fresh aromatics and good butter, with no spice blends or seasoning mixes that might sneak in unwanted ingredients. Optional fresh mint adds a cool, unexpected note if you want to take things in a slightly more summery direction. It's the kind of dish that looks effortless on the table but tastes like you actually thought about it.
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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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