Nitrate & Nitrite Free Herb Butter New Potatoes
These little potatoes are the kind of simple, satisfying side dish that earns a permanent spot in your weeknight rotation. Boiled until just tender and then tossed in melted butter with a generous handful of fresh herbs, they hit that sweet spot between comfort food and something that feels genuinely special. For anyone navigating a diet that cuts out cured or processed ingredients, this recipe is naturally in the clear — every single component is a whole, unprocessed ingredient with nothing hidden in the list. The combination of flat-leaf parsley, chives, and optional fresh mint keeps things bright and aromatic without relying on any seasoning blends or packaged shortcuts that might sneak in unwanted additives. Letting the potatoes steam-dry before tossing them in butter is a small step that makes a real difference, helping the herb butter cling to every skin-on surface. Finished with a pinch of flaky sea salt and cracked black pepper, these are the kind of potatoes that disappear fast at the table.
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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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