Buttery Pub-Style New Potatoes
Fast, buttery new potatoes with garlic, herbs, mustard, and a bright finish.
Tender new potatoes tossed hot with seasoned butter, black pepper, fresh herbs, and a small hit of mustard. Simple enough for a weeknight, good enough to make you wonder why pubs do everything in chipped bowls but somehow make potatoes taste better.
Ingredients
- 1-1/2 lb small new potatoes or baby potatoes, scrubbed (680 g)
- 1-1/2 tsp kosher salt, plus more for the cooking water (9 g)
- 3 tbsp unsalted butter (42 g)
- 1 tbsp olive oil (14 g)
- 1 small garlic clove, finely grated or minced
- 1/2 tsp English mustard or Dijon mustard
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped chives or green onion tops
- 1 tsp lemon juice or malt vinegar, optional but recommended
- Flaky salt, for finishing
Instructions
- Put the potatoes in a saucepan and cover with cold water by about 1 inch. Salt the water well. Bring to a boil, then reduce to a lively simmer.
- Cook until the potatoes are tender all the way through, about 12 to 18 minutes depending on size. A knife should slide in without a fight.
- Drain well, then return the potatoes to the hot empty pan for 1 minute. Shake the pan gently so the potatoes steam dry. This helps the butter cling instead of sliding off like it has somewhere better to be.
- While the potatoes dry, melt the butter with the olive oil in a small pan over low heat. Stir in the garlic, mustard, onion powder, smoked paprika, and black pepper. Warm for 30 to 60 seconds, just until fragrant. Do not brown the garlic.
- For more flavor, lightly crush some of the potatoes with the back of a spoon. Do not mash them; just crack the skins so the seasoned butter can get in.
- Pour the seasoned butter over the hot potatoes. Add parsley, chives, and lemon juice or malt vinegar if using. Toss gently until glossy and well coated.
- Taste and adjust with flaky salt and more black pepper. Serve hot, ideally in a warm bowl.
Notes
Use the smallest potatoes you can find. If some are much larger, halve them so everything cooks evenly.
The tiny bit of mustard should not make the potatoes taste mustardy. It gives the butter a pub-style savory edge.
Lemon juice gives a cleaner finish. Malt vinegar leans more English pub. Either works.
For richer potatoes, add another tablespoon of butter at the end. Nobody sensible will complain.
Fast Version
Microwave the scrubbed potatoes in a covered microwave-safe bowl with 2 tablespoons water for 6 to 9 minutes, until tender. Drain, steam dry, then toss with the seasoned butter. The texture is a little less pub-perfect, but it is fast and still good.
Good Add-Ins
Crisp bacon bits, a spoonful of sour cream on the side, extra chives, or a small pinch of cayenne all work. Keep it restrained; the point is buttery potatoes, not a spice cabinet accident.
Serve With
This side goes especially well with Ham Steak
Leftovers
Refrigerate leftovers for up to 3 days. Reheat in a skillet with a small pat of butter until hot and lightly browned around the edges.