Lupin Free Herb Butter New Potatoes
These little potatoes are the kind of simple, satisfying side dish that earns a permanent spot in your weekly rotation. Boiled until perfectly tender and then tossed in melted butter with fresh parsley, chives, and optional mint, they're bright, fragrant, and deeply comforting all at once. The technique is straightforward — a steady simmer, a quick steam-dry, and a gentle toss in the pan — but the result tastes far more considered than the effort involved. For anyone navigating lupin sensitivities, this recipe is naturally worry-free, built entirely from whole, familiar ingredients with no flour blends or legume-derived additives anywhere in sight. That matters more than it might seem, since lupin flour quietly turns up in all kinds of packaged potato sides and seasoning mixes. Here, everything is clean and transparent: real butter, fresh herbs, good salt, and nothing else to second-guess. Serve them alongside roasted chicken, grilled fish, or honestly just on their own — they disappear fast either way.
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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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