Sesame Free 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 completely irresistible. For anyone navigating sesame sensitivities, this recipe is a breath of fresh air because every single ingredient is clean and straightforward, with zero hidden sauces or spice blends that might sneak in unwanted allergens. The technique is just as unfussy as the ingredient list: boil, drain, steam-dry, and toss. That brief steam-dry step is a small but brilliant move that helps the butter cling to every potato rather than sliding right off. Flaky sea salt at the finish adds a little crunch and makes the whole dish feel a bit more special than your average weeknight side. Serve them alongside roasted chicken, grilled fish, or honestly just eat them straight from the pan — no judgment here.
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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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