Seed Oil Free Herb Butter New Potatoes
Simple, honest ingredients are what make this side dish so satisfying, and real butter is the whole point. So many potato recipes sneak in refined oils — whether in a store-bought seasoning blend or a spray coating the pan — but here every drop of fat comes from unsalted butter, which means rich, clean flavor with nothing to second-guess. The technique is just as straightforward: boil until tender, let the potatoes steam-dry so they're not waterlogged, then toss them in the pan while the butter melts around them. That brief steam-dry step is a small move that makes a big difference, helping the butter cling to every little skin rather than sliding right off. Fresh parsley and chives bring a bright, grassy lift, and the optional mint adds a cool, unexpected note that works beautifully in warmer months. A finish of flaky sea salt and cracked black pepper is all it takes to pull everything together. This is the kind of effortless side that earns compliments at the table every single time.
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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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