Low Iodine Herb Butter New Potatoes

Total time25 min

Prep time5 min

Cook time20 min

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Ingredients

4 servings

1 ½ lb new potatoes, scrubbed
1 tsp salt, plus more for the cooking water
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
See all
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh chives, finely chopped
flaky sea salt, to taste
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
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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