Citric Acid Free Herb Butter New Potatoes
Simple, satisfying, and completely free of hidden additives, these herb butter new potatoes are the kind of side dish that earns a permanent spot in your rotation. Tender baby potatoes are boiled until just yielding, then tossed in melted butter and finished with a generous handful of fresh herbs — nothing more, nothing less. For anyone navigating a citric acid sensitivity, this recipe is a genuine relief, since so many packaged potato sides and restaurant preparations sneak in citric acid as a preservative or flavor enhancer. Here, every ingredient is clean and straightforward: potatoes, butter, parsley, chives, and an optional hit of fresh mint that adds a subtle brightness without any problematic additives. The steam-dry step before tossing in the butter is a small but smart move that keeps the potatoes from getting watery and helps the herb coating cling beautifully. Flaky sea salt and black pepper at the end let the natural, earthy flavor of the potatoes shine. It's the kind of dish that looks effortlessly elegant on the table but asks almost nothing of you in the kitchen.
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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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