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Recipes
April 2015

Smashed Twice-Cooked Potatoes with Leeks and Green Garlic

By Alison RomanPhotography by Christopher Testani

2.8

(20)

Image may contain Plant Food Dish Meal Platter and Vegetable
Christopher Testani

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

Recipe information

  • Total Time

    1 HRS 15 minutes

  • Yield

    8 Servings

Ingredients

2½

pounds medium Yukon Gold potatoes

⅓

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

Need to make a substitution?

Preparation

  1. Step 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).

    Step 2

    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.

    Step 3

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

Nutrition Per Serving

Calories (kcal) 210 Fat (g) 9 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 28 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 4 Sodium (mg) 15
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