Wheat Free Herb Butter New Potatoes
Simple, satisfying, and completely free of any grain-based ingredients, this herb butter side dish proves that the best cooking often comes down to a handful of quality ingredients treated with care. New potatoes are boiled until perfectly tender, then tossed in melted butter and finished with a generous handful of fresh parsley, chives, and optional mint — bright, herby, and just a little bit luxurious. The whole thing comes together in one saucepan, which means less cleanup and more time at the table. For anyone navigating wheat sensitivities, this is the kind of recipe that requires zero substitutions or label-checking — every ingredient is naturally in the clear. The flaky sea salt finish takes it from weeknight staple to something that feels genuinely special. Serve it alongside roasted chicken, grilled fish, or really anything that could use a buttery, fragrant 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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