Peanut Free Herb Butter New Potatoes
Few side dishes are as quietly satisfying as a bowl of tender little potatoes glossed in melted butter and showered with fresh herbs. These new potatoes are boiled until perfectly yielding, then tossed in the warm pan so every one gets coated in that rich, grassy butter sauce. Flat-leaf parsley and chives bring a bright, savory lift, and a handful of fresh mint adds an optional twist that makes the whole dish feel a little unexpected. The ingredient list is refreshingly short and completely straightforward — just real produce, good butter, and herbs you can grab from the garden or the store. For anyone navigating peanut allergies, this kind of recipe is a genuine relief: no sauces, no spice blends, no processed shortcuts that could hide unwanted ingredients. A finish of flaky sea salt and cracked black pepper is all it takes to pull everything together. Serve it alongside roasted chicken, grilled fish, or honestly just on its own — it's that good.
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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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