Turkey Free Herb Butter New Potatoes
These little potatoes are the kind of simple, satisfying side dish that earns a permanent spot in your weeknight rotation. Boiled until perfectly tender and then tossed in melted butter with fresh parsley, chives, and optional mint, they hit that sweet spot between rustic and elegant. The steam-dry step after draining is a small but brilliant move — it keeps the skins from getting waterlogged and helps the butter cling to every bite. Since the whole dish is built around fresh herbs, good butter, and quality potatoes, there's nothing to second-guess at the ingredient level — just clean, wholesome food. The flaky sea salt finish adds a little crunch and makes the flavors pop in a way that feels genuinely special for such a straightforward recipe. Serve them alongside roasted vegetables, a simple salad, or really anything that needs a buttery, herby companion on the plate.
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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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