Ingredients:

• 2.5 lbs. of potatoes
• Olive oil
• Salt and pepper
• 2 leeks, with the dark green tops discarded and the bottom white parts cut into 1 in. pieces
• 3 garlic cloves
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice

Instructions:

1. Steam the potatoes in a steamer basket placed in a covered pot, filled with 2 in. of water until tender (about 15-20 minutes). Once tender, place potatoes on a plate to cool.
2. Once cool, press the potatoes with your hands to flatten until the skins split and some flesh is exposed.
3. Heat 1/3 cup of olive in a large skillet over medium high heat. Add half of the potatoes, season with salt and pepper, and cook until browned (about 8-10 minutes). Stir occasionally.
4. Add half of the leeks and garlic to potatoes and cook until soft (about 4 minutes).
5. Once cooked transfer mixture to a serving bowl. Repeat step 4, with the other half of potatoes, leeks, and garlic.
6. Add the lemon zest and lemon juice to the potato mixture and toss well. Season with salt and pepper.