Vegetarian Herb Butter New Potatoes
Few side dishes are as quietly satisfying as a bowl of tender little potatoes glossed in melted butter and showered with fresh herbs. The technique here is straightforward — boiled until just yielding, then tossed in a warm pan so every potato gets a proper coating of butter before the herbs go in. Parsley and chives bring a bright, grassy note, and the optional mint adds a subtle lift that makes the whole dish feel a little more special. Flaky sea salt at the end is the finishing touch that pulls everything together. Since every ingredient in this recipe is naturally plant-based aside from the butter, there's nothing to swap or second-guess — it just works. This is the kind of effortless side that earns compliments at the table without demanding much from the cook.
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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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