Smashed Twice-Cooked Potatoes with Leeks and Green Garlic

Ingredients for Smashed Twice-Cooked Potatoes with Leeks and Green Garlic

• 1.1kg medium Yukon Gold potatoes

• 80ml olive oil, plus more for serving

• Sale kosher, pepe macinato fresco

• 2 leeks, dark-green parts discarded, cut into 1" pieces

• 4 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced

• 1 teaspoon finely grated lemon zest

• 1 cucchiaio di succo di limone fresco

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 80ml 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.

Avvertenza

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