Shellfish Free Herb Butter New Potatoes
Simple, satisfying, and completely free of any seafood concerns, these herb butter new potatoes are the kind of side dish that steals the show without trying. Tender little potatoes are boiled until just yielding, then tossed in melted butter and finished with a generous handful of fresh parsley and chives — and a little mint if you're feeling it. The result is bright, buttery, and fragrant in the best possible way. Because every ingredient here is straightforward and plant- or dairy-based, there's zero guesswork about hidden shellfish or shared-facility risks that can sneak into pre-seasoned or packaged potato products. The steam-dry step after draining is a small but smart move that keeps the potatoes from getting watery, so the butter actually clings and coats each one properly. Flaky sea salt at the end adds just enough texture to make every bite feel a little special. This is the kind of effortless, crowd-pleasing dish you'll come back to again and again.
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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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