Crushed Potatoes with Oyster Bar Butter
By Nick Nutting, Wolf in the Fog, Tofino. Published in bon appétit


Crushed Potatoes with Oyster Bar Butter
Crushed Potatoes with Oyster Bar Butter

Yield: 8 servings

Note: Make extra seasoned butter to eat with pasta, on crusty bread, or as the name implies, with shellfish.


½ (1 stick) unsalted butter, room temperature
4 garlic cloves, finely grated
2 tsp lemon zest
2 Tbsp fresh lemon juice
2 tsp hot sauce
2 tsp Worcestershire sauce
5 Tbsp olive oil, divided
⅓ C chopped parsley
¼ C chopped chives
1 Tbsp chopped dill
2 tsp chopped tarragon
Kosher salt, freshly ground pepper
3 lb baby Yukon Gold or new potatoes
1 bay leaf

  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.
  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.
  3. 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.
  4. 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).
  5. Do Ahead: Do Ahead: 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.