Pescatarian Herb Butter New Potatoes
Simple, satisfying, and completely unfussy, these herb butter new potatoes are the kind of side dish that quietly steals the show at the dinner table. Tender little potatoes get tossed in melted butter and finished with a generous handful of fresh parsley, chives, and optional mint, creating something that tastes far more special than the short ingredient list suggests. The technique is straightforward — boil until just tender, let them steam-dry, then coat them in butter while everything is still warm so every potato soaks up that richness. Flaky sea salt and black pepper at the end bring it all together with just the right amount of seasoning. This is a naturally pescatarian-friendly dish that needs zero substitutions or workarounds — just real, whole ingredients doing exactly what they should. Pair it alongside a piece of roasted fish or a simple seafood main and you've got a plate that looks and tastes genuinely put-together.
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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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