Hazelnut Free Herb Butter New Potatoes
These simple, buttery potatoes are the kind of side dish that disappears from the table before anything else. Tender new potatoes get tossed in melted butter and finished with a generous handful of fresh herbs — parsley, chives, and optional mint — for a bright, garden-fresh flavor that feels effortless but genuinely impressive. The technique is straightforward: boil until just tender, let them steam-dry, then coat them in butter right in the warm pan so every potato soaks up that richness. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is clean and simple, with no sauces, pastes, or blended condiments that might sneak in unexpected nuts. The flaky sea salt finish takes the whole thing over the top, adding a little crunch and depth that makes these potatoes taste far more special than the short ingredient list suggests. Serve them alongside roasted chicken, grilled fish, or really anything that could use a buttery, herby 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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