Paraben Free Herb Butter New Potatoes
Few side dishes are as satisfying as a bowl of tender little potatoes glistening with melted butter and flecked with fresh herbs. These are boiled until just yielding, then tossed in the warm pan so every potato gets a glossy, buttery coat before the herbs go in. Parsley and chives bring a clean, grassy brightness, and a handful of fresh mint adds an optional lift that makes the whole dish feel a little more special. The ingredient list is refreshingly short — real butter, fresh herbs, salt, pepper, and good potatoes — with nothing processed or synthetic hiding in the mix. That simplicity is exactly what makes this a smart choice when you're being mindful about avoiding preservatives and synthetic additives that sneak into packaged seasonings and flavored sides. The steam-dry step after draining is a small but smart move that keeps the potatoes from going watery and helps the butter cling properly. Serve them straight from the pan while they're still warm and you'll have a hard time stopping at just one.
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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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