Simple, fresh, and deeply satisfying, these herb butter new potatoes are the kind of side dish that steals the show without trying. Tender little potatoes get tossed in melted butter and finished with a generous handful of flat-leaf parsley, chives, and optional fresh mint — it's bright, fragrant, and just a little indulgent. The technique is straightforward: boil until perfectly tender, let them steam-dry so the butter clings properly, then fold in the herbs off the heat to keep everything vibrant and fresh. For anyone navigating grain sensitivities, this dish is naturally built around whole, unfussy ingredients with zero grains in sight — no flour, no breadcrumbs, nothing to second-guess. Flaky sea salt and cracked black pepper at the end pull it all together in the best possible way. It pairs beautifully with roasted meats, grilled fish, or honestly just about anything you're already making for dinner.
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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.
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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