Crushed Potatoes with Oyster Bar ButterBy Nick Nutting, Wolf in the Fog, Tofino. Published in bon appétit
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
- 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.
- 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.
- 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).
- 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.