Oats Free Herb Butter New Potatoes
These glossy, herb-flecked potatoes are the kind of simple side dish that somehow steals the show every single time. Tender new potatoes get tossed in melted butter and finished with a generous handful of fresh parsley, chives, and optional mint — bright, fragrant, and just a little bit fancy without any real effort. The whole thing comes together in one saucepan, which means less washing up and more time at the table. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based thickeners, coatings, or fillers — just clean, whole ingredients from start to finish. The steam-dry step after draining is a small but smart move that keeps the potatoes from getting watery before they hit the butter. Flaky sea salt at the end adds a little crunch and makes every bite feel intentional. Whether you're serving these alongside a roast or as part of a bigger spread, they disappear fast.
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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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