Red Meat Allergy Friendly 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 deeply satisfying. Because the whole dish is built around potatoes, butter, and fresh herbs, there's nothing here to stress about for anyone navigating a red meat allergy; every ingredient is naturally in the clear. The technique is straightforward — boil until just tender, let them steam-dry, then coat them in that silky butter so every bite soaks it up properly. A finish of flaky sea salt and black pepper pulls it all together with just the right amount of seasoning. It pairs beautifully with fish, chicken, or a vegetarian spread, making it an easy go-to when you need a crowd-pleasing side that works for everyone at the table.
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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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