High Fructose Corn Syrup Free Herb Butter New Potatoes
These buttery, herb-flecked little potatoes are the kind of simple side dish that somehow steals the whole show. New potatoes are boiled until just tender, then tossed in melted butter and finished with a generous handful of fresh parsley, chives, and optional mint — nothing fussy, nothing processed, just clean and bright flavors. For anyone keeping a close eye on added sweeteners, this recipe is naturally in the clear: every single ingredient is whole and straightforward, with zero reason to reach for a label and squint at the fine print. The steam-dry step after draining is a small but smart move that keeps the potatoes from getting waterlogged before they soak up all that herb butter. Flaky sea salt at the end adds a little crunch and lifts everything beautifully. It pairs effortlessly with roasted chicken, grilled fish, or honestly just about anything coming off the grill.
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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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