Walnut Free Herb Butter New Potatoes
These tender little potatoes are the kind of simple, satisfying side dish that earns a permanent spot in your weeknight rotation. Boiled until just yielding and then tossed in swirling melted butter, they pick up a glossy, rich coating that makes every bite feel indulgent without any fuss. Fresh parsley and chives bring a bright, grassy lift, and a handful of mint folded in at the end adds an unexpected freshness that really elevates the whole dish. Flaky sea salt and cracked black pepper finish things off with just the right amount of seasoning. The ingredient list is refreshingly short and completely transparent — no hidden oils, no nut-based garnishes, nothing to second-guess. It's the kind of recipe where what you see is exactly what you get, which is a genuine relief when you're cooking for someone with tree nut sensitivities. Serve them alongside roasted chicken, grilled fish, or honestly just a fried egg and call it dinner.
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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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