Citrus Free Herb Butter New Potatoes
These buttery, herb-flecked little potatoes are the kind of simple side dish that somehow steals the show every single time. Boiled until perfectly tender and then tossed in melted butter with fresh parsley, chives, and optional mint, they're fragrant, glossy, and deeply satisfying. For anyone navigating a citrus-free lifestyle, this recipe is a natural fit — there's no lemon juice, no zest, and no citrus-based seasoning hiding anywhere in the ingredient list. The brightness here comes entirely from the fresh herbs, which deliver plenty of flavor without any of the acidity that can sneak into otherwise simple potato dishes. Letting the potatoes steam-dry before tossing them in butter is a small but smart step that helps the coating cling beautifully to every skin. Finished with a pinch of flaky sea salt and cracked black pepper, these are elegant enough for a dinner party but easy enough for a Tuesday night.
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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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