Coconut Free Herb Butter New Potatoes
Few side dishes are as quietly satisfying as a bowl of tender new potatoes finished with real butter and a handful of fresh herbs. These little potatoes are boiled until just yielding, then tossed in melted unsalted butter so every skin-on bite soaks up that rich, grassy flavor. Flat-leaf parsley and chives bring brightness and a gentle oniony note, while optional fresh mint adds a surprising lift that makes the whole dish feel a little special. The ingredient list is refreshingly short and completely free of any tropical oils or hidden additives that can sneak into store-bought potato sides. Letting the potatoes steam-dry before tossing them in the butter is the small step that makes a big difference — it keeps things silky rather than watery. A finish of flaky sea salt and cracked black pepper is all it takes to pull everything together. Serve them alongside roasted chicken, grilled fish, or honestly just on their own straight from the pan.
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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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