Mushroom Free Herb Butter New Potatoes
These tender little potatoes are the kind of simple, satisfying side dish that earns a permanent spot in your weeknight rotation. Boiled until perfectly soft all the way through, then tossed in swirling melted butter and finished with a generous handful of fresh herbs, they taste far more luxurious than the short ingredient list suggests. The combination of flat-leaf parsley and chives brings a bright, grassy freshness, while the optional mint adds a subtle lift that makes the whole dish feel a little special. Because the recipe is built entirely around potatoes, butter, and garden herbs, there are no hidden ingredients to second-guess — just clean, straightforward flavors from start to finish. A finish of flaky sea salt and cracked black pepper ties everything together beautifully. Serve them alongside roasted chicken, grilled fish, or really anything that could use a buttery, herby 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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