Turmeric 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 refined. The steam-dry step after draining is a small but brilliant move — it keeps the skins from getting waterlogged and helps every potato soak up that glossy herb butter coating. For anyone navigating spice sensitivities, this recipe is a breath of fresh air because the flavor comes entirely from real herbs and good butter, with zero reliance on spice blends or powders that can hide unwanted ingredients. Flaky sea salt and cracked black pepper finish things off in the most unfussy, delicious way. Serve them alongside roasted chicken, grilled fish, or really anything that could use a bright, buttery 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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