Gelatin Free Herb Butter New Potatoes
Simple, satisfying, and completely free of any animal-derived thickeners or setting agents, this herb butter side dish is the kind of recipe that earns a permanent spot in your rotation. New potatoes are boiled until perfectly tender, then tossed in melted butter and finished with a generous handful of fresh parsley, chives, and optional mint — nothing hidden, nothing questionable. The whole thing comes together in one saucepan, which means less cleanup and more time enjoying the results. That final toss in warm butter lets every potato soak up the richness before the herbs go in, keeping the greens bright and fragrant rather than wilted. A finish of flaky sea salt and cracked black pepper pulls it all together into something that feels far more elegant than the short ingredient list suggests. It pairs beautifully with roasted meats, grilled fish, or really anything that could use a fresh, buttery companion on the plate.
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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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