Legume Free Herb Butter New Potatoes
Few side dishes are as quietly satisfying as a bowl of tender little potatoes glossed in melted butter and showered with fresh herbs. These new potatoes are boiled until just yielding, then tossed in the warm pan so every skin-on bite soaks up that rich, grassy coating. Parsley and chives do the heavy lifting on flavor, while optional mint adds a bright, unexpected lift that makes the whole dish feel a little more special. The technique is simple but smart — letting the potatoes steam-dry before hitting the butter means nothing gets watery or greasy. For anyone navigating a legume-free lifestyle, this kind of recipe is a genuine comfort because there's nothing hidden to worry about, just honest whole ingredients from start to finish. It works beautifully alongside roasted chicken, grilled fish, or honestly anything that could use a fresh, herby companion on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!