Yeast Free Herb Butter New Potatoes
These little potatoes are the kind of side dish that makes everything else on the table look better. Boiled until perfectly tender and then tossed in melted butter with fresh parsley, chives, and optional mint, they're simple in the best possible way — clean, bright, and deeply satisfying. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit since every ingredient is whole and straightforward, with zero hidden additives or fermented components to worry about. The steam-dry step after draining is a small but smart move that keeps the skins from getting waterlogged and helps the butter cling to every bite. Flaky sea salt at the finish takes the whole thing over the top. Whether you're serving these alongside a roast or just piling them onto a plate on their own, they disappear fast.
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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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