Xanthan Gum Free Herb Butter New Potatoes
These glossy, herb-flecked potatoes are the kind of simple side dish that somehow steals the show every single time. Small, waxy new potatoes get simmered until perfectly tender, then tossed in melted butter and finished with a generous handful of fresh parsley, chives, and optional mint — it's bright, buttery, and deeply satisfying. For anyone navigating thickener-free cooking, this recipe is naturally in the clear: every ingredient is exactly what it looks like, with zero additives or stabilizers hiding anywhere on the list. That's the beauty of cooking with real, whole ingredients — no label-reading anxiety, just good food. The steam-dry step after draining is a small but smart move that keeps the potatoes from getting waterlogged before they soak up all that herb butter. A finishing pinch of flaky sea salt pulls everything together and gives each bite a little extra pop. Whether you're serving these alongside a roast or just making them the centerpiece of a weeknight plate, they're the kind of dish you'll come back to again and again.
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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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