Tree Nut Free Herb Butter New Potatoes
Simple, fresh, and deeply satisfying, these herb butter new potatoes are the kind of side dish that quietly steals the show at the dinner table. Tender little potatoes get tossed in melted butter and finished with a generous handful of fresh parsley, chives, and optional mint — it's bright, herby, and just a little bit luxurious. The technique is beautifully unfussy: boil until just tender, let them steam-dry, then coat them in butter right in the warm pan so every potato soaks up that richness. Because the whole dish is built from potatoes, butter, and fresh herbs, there's no need to scan labels or worry about hidden tree nut oils sneaking in through a sauce or seasoning blend. The flaky sea salt finish adds a satisfying little crunch that makes each bite feel intentional. This is the kind of recipe that works equally well alongside a weeknight roast chicken or dressed up for a dinner party spread.
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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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