Summer will be here before we know it and we’re already harvesting tasty vegetables from the garden. But we still have what’s left of last year’s harvest to enjoy as well, particularly our potatoes. Our Yukon Gold potatoes were extremely popular this winter and we’re down to the last few pounds. And what better way to use them then a tasty new vegetable dish? Give it a try, I’m sure you’ll enjoy this flavorful recipe as much as I did!
2 1/2 pounds medium Yukon Gold potatoes
1/3 cup The Oil Barn® safflower oil (can also use olive oil)
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 (you can also use 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 safflower oil.
Photograph by Christopher Testani