Few side dishes feel as effortlessly satisfying as a bowl of tender little potatoes glossed in melted butter and showered with fresh herbs. The ingredient list here is beautifully short — new potatoes, unsalted butter, parsley, chives, and optional mint — which is exactly what makes this recipe such a reliable choice for anyone managing a nickel sensitivity. Many grains, legumes, and nuts that sneak into everyday cooking are among the higher-nickel offenders, so a dish built almost entirely around fresh potatoes and herbs is a genuinely easy win. The technique is simple: boil until just tender, let them steam-dry so they're not waterlogged, then toss in the pan with butter so every potato picks up that rich, silky coating. Folding in the herbs off the heat keeps their color bright and their flavor fresh rather than muddy. A pinch of flaky sea salt at the end makes the whole thing pop. Serve them alongside roasted chicken or a simple piece of fish and watch them disappear fast.
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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.
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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