Rice Free Herb Butter New Potatoes
These glossy, herb-flecked little potatoes are the kind of simple side dish that somehow steals the show every single time. Boiled until perfectly tender and then tossed in swirling melted butter, they have that irresistible combination of creamy interior and lightly crisped skin. Fresh parsley, chives, and optional mint get folded in right at the end, so the herbs stay bright and fragrant rather than wilting into the background. For anyone navigating a rice-free lifestyle, finding satisfying starchy sides that feel genuinely complete — not like a compromise — can be a real challenge, and this one absolutely delivers. The ingredient list is refreshingly short and entirely whole-food, so there's no label-reading stress or hidden grain fillers to worry about. A finish of flaky sea salt and cracked black pepper pulls everything together into something that feels far more special than the effort involved.
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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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