Nutmeg Free Herb Butter New Potatoes
These buttery, herb-flecked little potatoes are the kind of simple side dish that somehow steals the show every single time. Boiled until perfectly tender and then tossed in melted butter with fresh parsley, chives, and optional mint, they're bright, fragrant, and deeply satisfying. For anyone avoiding nutmeg, this recipe is a breath of fresh air — classic potato sides often sneak in warm spices, but here the seasoning is clean and herb-forward from start to finish. The technique is straightforward: boil, drain, steam-dry, then coat in butter and fold in the herbs off the heat so they stay vivid and fresh. Flaky sea salt and black pepper finish things off beautifully without any hidden spice blends to worry about. Whether you're serving these alongside a roast or just need a reliable weeknight side, this is the kind of recipe you'll come back to again and again.
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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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