Low FODMAP Herb Butter New Potatoes
Few side dishes feel as effortlessly satisfying as a bowl of tender little potatoes glossed in melted butter and showered with fresh herbs. The beauty here is in the simplicity — new potatoes, a generous knob of unsalted butter, and a bright trio of parsley, chives, and optional mint come together in a way that feels far more special than the short ingredient list suggests. For anyone navigating a low-FODMAP approach, potatoes are a reliable, gut-friendly staple, and this recipe keeps things clean by skipping garlic, onion, and any hidden high-FODMAP additions entirely. The technique is straightforward: boil until just tender, let them steam-dry so the butter clings properly, then toss and fold in the herbs off the heat to keep their color vivid and their flavor fresh. That flaky sea salt finish at the end makes a genuine difference, adding little pops of seasoning that elevate every bite. Serve these alongside grilled chicken, a simple roast, or honestly just on their own — they're that good.
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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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