There’s lots of delicious vegetarian ways you can prepare potatoes: you can salt them, you can hash them, you can mash them, you can mash them with cheese, you can stuff them into pierogis or samosas or a pot pie or a shepherd’s pie, you can make them into cheesy cakes, and you can even put them in chili. If that’s not enough for you, here’s another potato recipe we recently enjoyed, based on something we saw in Bon Appétit. These crushed potatoes come out nice and buttery, with herbs and a little bit of spice.
To make them, you’ll need:
- A stick of butter
- Garlic
- A lemon
- Hot sauce
- Worcestershire sauce
- Parsley
- Chives
- Dill
- Tarragon
- A bay leaf
- 3 pounds of Yukon Gold potatoes
Start by putting all your potatoes in a pot and covering them in enough water to very generously submerge them. Add in a bay leaf and plenty of salt, bring everything to a boil, and simmer for 15 to 20 minutes until the potatoes are tender.
Carefully drain the potatoes and let them cool a little bit, then use the flat side of a small knife to gently crush them (they’ll end up looking like little Pac-Mans).
Next, take a large and heavy skillet and heat 2 tablespoons of olive oil in it over medium-high heat. Cook half of the potatoes in one batch for 2 or 3 minutes on each side, until they get brown and crispy, then cook the rest in another 2 tablespoons of olive oil. Place all the potatoes in a large bowl when you’re finished.
In another bowl, mix your entire stick of butter, at room temperature, with 4 grated garlic cloves, 2 teaspoons of hot sauce, 2 teaspoons of Worcestershire sauce, a tablespoon of olive oil, and the juice and 2 teaspoons of zest from your lemon.
Then chop up 1/3 cup of parsley, 1/4 cup of chives, a tablespoon of dill, and 2 teaspoons of tarragon and add those herbs in.
Stir everything together into an even mixture …
… and add it to the potatoes.
Then stir the potatoes and butter mixture together.
And serve!
This turns out to be a pretty simple potato dish – you can serve it as a side, but we ate it as a light lunch. The Yukon Gold potatoes have a great rich taste that cooks up well during the pan frying and pairs nicely with all that butter – and the hot sauce and all those herbs add in some nice flavors. If you’re tired of plain potatoes, try this recipe out for some variety in your spud life.