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Buttered New Potatoes with Fresh Mint
Freshly dug new potatoes steamed until just tender, then tossed in salted butter with a handful of fresh mint — perhaps the most perfect expression of early summer produce imaginable. New potatoes have a delicate, thin skin and sweet, waxy flesh that needs nothing more than this. A side dish in its purest form.
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Ingredients
- 2 lbs new potatoes, scrubbed, left whole if small, halved if larger than golf ball
- 3 tbsp unsalted butter
- 4 tbsp fresh mint, leaves only, tornFresh chives or parsley work too
- 1 tsp flaky sea salt
- ¼ tsp black pepper
Contains: milk.
Method
- Place new potatoes in a steamer basket over boiling water. Cover and steam for 15 to 18 minutes until tender when pierced with a knife — they should yield easily but not fall apart.About 18 min
- Transfer hot potatoes to a warm bowl. Add butter and toss gently until fully melted and coating every potato.About 2 min
- Add torn mint leaves and toss once more.About 1 min
- Season with flaky sea salt and pepper. Serve immediately.About 1 min
Tips
- Don't peel new potatoes — the thin skin is part of the pleasure and contains nutrients
- Steaming rather than boiling preserves the delicate flavor better
- Use the freshest new potatoes you can find — the sweetness diminishes rapidly after harvest
Ring the changes
- Substitute dill for mint for a Scandinavian flavor
- Add a squeeze of lemon and some chopped chives for a brighter finish
Keeping it
Best eaten immediately. Leftovers keep refrigerated for 2 days — serve cold in a salad or reheat gently in butter.
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More from the same crop
A celebration of early summer produce — new potatoes and asparagus roasted together on a sheet pan with lemon and herbs, served with a creamy herb dipping sauce. Two seasonal crops that peak simultaneously, cooked side by side, needing almost no preparation. A weeknight dinner that tastes like a farmers market.
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40 min · easy · New PotatoThe classic chilled potato and leek soup made with first-of-season new potatoes — cleaner and sweeter than the winter version made with stored potatoes. Silky, pale, and elegant, this is a summer soup that's served ice cold and tastes completely refreshing. One of the great classic first courses for a dinner party.
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