Potato-crusted Oysters Recipe
dill pickle nectar, house dijonnaise, micro dijon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potato Crust
Oysters
Dill Pickle Nectar
House Dijonnaise
Micro Dijon Garnish
Method
Potato Crust Preparation
- 1
Prepare the Potatoes
Peel the Russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- 2
Season the Potatoes
In a mixing bowl, combine the grated potatoes with salt, black pepper, and olive oil. Mix well until all the potatoes are evenly coated.
- 3
Form Potato Crusts
Preheat your oven to 400°F (200°C). On a baking sheet lined with parchment paper, form the grated potato mixture into small round crusts, about 3 inches in diameter.
Oysters Preparation
- 4
Prepare the Oysters
Shuck the fresh oysters using an oyster knife, being careful to retain the juices in the shell. Place the shucked oysters on a separate plate.
- 5
Top with Potato Crust
Take each shucked oyster and place it on top of the potato crusts formed on the baking sheet. Press down gently to secure.
Dill Pickle Nectar Preparation
- 6
Blend the Ingredients
In a blender, combine chopped dill pickles, apple cider vinegar, and honey. Blend until smooth and set aside.
House Dijonnaise Preparation
- 7
Mix Dijonnaise
In a bowl, mix together mayonnaise, Dijon mustard, and lemon juice until well combined. Set aside.
Final Assembly
- 8
Bake the Oysters
Place the baking sheet with potato-crusted oysters in the preheated oven and bake for 15-20 minutes, or until the potato crust is golden brown.
- 9
Serve
Remove from the oven and drizzle with house dijonnaise. Serve each oyster with a generous dollop of dill pickle nectar and microgreens on top, drizzling with micro dijon for garnish.
