Crushed Potatoes with Oyster Bar Butter

Name: Crushed Potatoes with Oyster Bar Butter
Yield: 4 servings
Ingredients: 1 1/2 cup (1 stick) unsalted butter, room temperature; 1 4 garlic cloves, finely grated; 1 2 teaspoons finely grated lemon zest; 1 2 tablespoons fresh lemon juice; 1 2 teaspoons hot sauce; 1 2 teaspoons Worcestershire sauce; 1 5 tablespoons olive oil, divided; 1 1/3 cup chopped parsley; 1 1/4 cup chopped chives; 1 1 tablespoon chopped dill; 1 2 teaspoons chopped tarragon; 1 Kosher salt, freshly ground pepper; 1 3 pounds baby Yukon Gold or new potatoes, scrubbed; 1 1 bay leaf

From the kitchen of Carly

Buttery smashed potatoes crowned with a tangy herb compound butter spiked with hot sauce and Worcestershire. Garlicky, briny, alive. The kind of side dish that steals the show from whatever protein it's next to.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup (1 stick) unsalted butter, room temperature
14 garlic cloves, finely grated
12 teaspoons finely grated lemon zest
12 tablespoons fresh lemon juice
12 teaspoons hot sauce
12 teaspoons Worcestershire sauce
15 tablespoons olive oil, divided
11/3 cup chopped parsley
11/4 cup chopped chives
11 tablespoon chopped dill
12 teaspoons chopped tarragon
1Kosher salt, freshly ground pepper
13 pounds baby Yukon Gold or new potatoes, scrubbed
11 bay leaf

Instructions

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).
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.