Macadamia Free Herb Butter New Potatoes
Few side dishes are as quietly satisfying as a bowl of tender new potatoes glossed in melted butter and showered with fresh herbs. The technique here is simple but smart — boiling the potatoes until just yielding, then letting them steam-dry before tossing them in the pan so every bit of herb butter clings to the skin. Parsley and chives bring a bright, grassy note, and a handful of fresh mint stirred in at the end adds an unexpected lift that makes the whole dish feel a little special. Flaky sea salt and cracked black pepper finish things off with just the right amount of seasoning. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — it's built entirely on potatoes, real butter, and garden herbs, with nothing hidden in the ingredient list. It works beautifully alongside roasted chicken, grilled fish, or really anything that could use a fresh, buttery companion on the plate.
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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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