Ingredients

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

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.
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.
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).
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.