Soy Free Herb Butter New Potatoes
Few side dishes are as quietly satisfying as a bowl of tender new potatoes glossed in melted butter and showered with fresh herbs. The technique here is simple but smart — boiling the potatoes until just yielding, then letting them steam-dry before tossing them in the pan so every bit of herb butter clings rather than slides off. Flat-leaf parsley and chives bring a bright, grassy freshness, and a handful of fresh mint stirred in at the end adds an unexpected lift that makes the whole dish feel a little special. Every ingredient is straightforward and naturally free from soy, so there's no need to squint at labels or worry about hidden additives sneaking into your side dish. A finishing pinch of flaky sea salt and a crack of black pepper is all it takes to pull everything together. This is the kind of recipe that earns a permanent spot in your weeknight rotation — effortless, crowd-pleasing, and genuinely delicious.
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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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