- 2 1/2 pounds medium Yukon Gold potatoes
- 1/3 cup olive oil, plus more for serving
- Kosher salt, freshly ground pepper
- 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 tablespoon fresh lemon juice
- 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 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.
- Add lemon zest and juice to potatoes and toss well; season with salt and pepper. Serve drizzled with more oil.