Smashed Twice Cooked Potatoes with Leeks and Green Garlic

Amarante

Wed, May 06 2015, 8:15 pm

This is good served at room temperature.

You need to cook in two batches in a large skillet because if you put too much in the pan, the potatoes will not crisp properly but will just be soggy and oil.

Smashed Twice-cooked Potatoes with Leeks and Green Garlic
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Serving Size: 8

Summary:

You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.

Ingredients:

2 1/2 lbs. medium Yukon Gold potatoes
1/3 cup olive oil, plus more for serving
Kosher salt and freshly ground pepper
2 leeks, dark-green parts discarded, cut into 1-inch pieces
4 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice

Directions:

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).

Heat half of ⅓ 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.

Add lemon zest and juice to potatoes and toss well; season with salt and pepper. Serve drizzled with more oil.