Pistachio Free Herb Butter New Potatoes
These tender little potatoes are the kind of simple, satisfying side dish that earns a permanent spot in your weeknight rotation. Boiled until just yielding and then tossed in melted butter, they pick up a glossy, rich coating that makes every bite feel indulgent without any fuss. A generous handful of fresh parsley and chives brings brightness and color, while optional mint adds a subtle, unexpected lift that works beautifully in warmer months. The ingredient list is completely straightforward — just potatoes, butter, fresh herbs, and seasoning — so there's no need to scrutinize labels or worry about hidden nuts sneaking into your meal. Finishing with flaky sea salt is a small touch that makes a genuinely noticeable difference in the final dish. Whether you're serving these alongside roasted chicken, grilled fish, or a simple green salad, they pull the whole plate together effortlessly.
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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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