Fructose Free Herb Butter New Potatoes
New potatoes tossed in melted butter and showered with fresh herbs are one of those side dishes that somehow feel both humble and special at the same time. The ingredient list is refreshingly short — just potatoes, good butter, parsley, chives, and optional mint — which is exactly what makes this such a reliable choice when you're keeping a close eye on what goes into your food. Fructose can hide in all kinds of sauces, dressings, and seasoning blends, so a recipe built entirely on whole, straightforward ingredients is genuinely worth bookmarking. The technique is simple: boil until tender, let them steam-dry so nothing gets watery, then toss in the buttered pan so every potato picks up that glossy, rich coating. The fresh herbs go in off the heat, which keeps their color bright and their flavor clean rather than muddy. A pinch of flaky sea salt at the end pulls everything together beautifully. Serve them alongside roasted meat or fish, or honestly just eat them straight from the bowl — no one will judge you.
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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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