Crushed Potatoes with Oyster Bar Butter
Crispy smashed potatoes served with a flavorful compound butter featuring fresh herbs, garlic, and bright citrus. The potatoes are first boiled until tender, then crushed and pan-fried until golden brown, before being tossed in the aromatic herb butter.
Ingredients
- •½ cup unsalted butter
- •4 cloves garlic
- •2 teaspoons lemon zest
- •2 tablespoons lemon juice
- •2 teaspoons hot sauce
- •2 teaspoons Worcestershire sauce
- •5 tablespoons olive oil
- •⅓ cup parsley
- •¼ cup chives
- •1 tablespoon dill
- •2 teaspoons tarragon
- •to taste kosher salt and pepper
- •3 pounds baby Yukon Gold potatoes
- •1 leaf bay leaf
Cooking Instructions
- 1.
Mix butter, garlic, lemon zest, lemon juice, hot sauce, Worcestershire sauce, and 1 Tbsp. oil in a large bowl with a rubber spatula until smooth. Gently mix in parsley, chives, dill, and tarragon; season with salt and pepper.
5 min
- 2.
Place potatoes and bay leaf in a large pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15-20 minutes. Drain, discard bay leaf, and let potatoes cool slightly. Using the flat side of a chef's knife or the heel of your hand, smash potatoes lightly to flatten.
20 min
- 3.
Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of potatoes and cook in a single layer, turning once, until brown and crisp, about 5 minutes. Transfer potatoes to bowl with herb butter. Wipe out skillet, repeat process with remaining 2 Tbsp. oil and remaining potatoes. Toss potatoes in butter until they are all well coated (the warm potatoes should melt the butter).
15 min
- 4.
Herb butter can be made 2 days ahead; cover and chill. Potatoes can be boiled and smashed 1 day ahead; let cool, then cover and chill. Pat dry before frying.
