Mustard Free Herb Butter New Potatoes
Simple, buttery, and loaded with fresh herbs, these new potatoes are the kind of side dish that steals the show without trying. The potatoes are boiled until perfectly tender, then tossed in melted butter and finished with a generous handful of parsley, chives, and optional mint — nothing fussy, just clean, vibrant flavor. For anyone navigating condiment-heavy recipes, this one is a breath of fresh air since every single ingredient is straightforward and easy to verify. No sauces, no spice blends, no hidden seasonings that might sneak in unwanted ingredients — just real food cooked simply. The steam-dry step after draining is a small but brilliant move that helps the butter cling to every potato rather than sliding right off. Flaky sea salt at the end adds a little crunch and makes the whole dish feel a bit more special. These pair beautifully with roasted chicken, grilled fish, or honestly just about anything you're already making for dinner.
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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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