Lactose Free Herb Butter New Potatoes
These little potatoes are the kind of simple, satisfying side dish that somehow steals the show every single time. Boiled until perfectly tender and then tossed in melted butter with a generous handful of fresh herbs, they hit that sweet spot between rustic and elegant. The steam-dry step after draining is a small but brilliant move — it keeps the skins from getting waterlogged and helps the butter cling to every bite. Since the only dairy here is plain unsalted butter, which is naturally very low in lactose, this dish works beautifully for people who need to avoid it without any swaps or substitutions required. Fresh flat-leaf parsley and chives do the heavy lifting on flavor, and the optional mint adds a bright, unexpected lift that makes the whole bowl feel a little more special. Flaky sea salt at the end is non-negotiable — it adds just enough crunch to contrast those soft, buttery potatoes. 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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