Smashed Twice-Cooked Potatoes with Leeks and Green Garlic
Tender Yukon Gold potatoes are steamed, smashed, and pan-fried until crispy, then tossed with sautéed leeks and green garlic in a bright lemon dressing. This side dish combines crispy and soft textures with savory and citrus flavors.
Ingredients
- •2½ pounds Yukon Gold potatoes
- •⅓ cup olive oil
- •1 to taste Kosher salt and pepper
- •2 whole leeks
- •4 bulbs green garlic
- •1 teaspoon lemon zest
- •1 tablespoon lemon juice
Cooking Instructions
- 1.
Steam potatoes in a steamer basket in a covered pot filled with 2" water until tender, 15-20 minutes. Transfer potatoes to a plate; let cool. Press with your hand to flatten until skins split and some flesh is exposed (a few may fall apart).
20 min
- 2.
Heat half of 1/3 cup oil in a large skillet over medium-high. Add half of potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes start to brown, 8-10 minutes. Add half of leeks and garlic; cook, tossing, until potatoes are brown and crisp and leeks are golden and soft, about 4 minutes. Transfer to a large bowl. Repeat with remaining oil, potatoes, leeks, and garlic.
14 min
- 3.
Add lemon zest and juice to potatoes and toss well; season with salt and pepper. Serve drizzled with more oil.
2 min
