• Liz Talley - Urban Graze

Crushed Garlic Potatoes with Leeks

Very quick to make if you cook the potatoes in advance or use leftover, whole small potatoes.

2 Tbsp. olive oil

1 lb. small whole, unpeeled red, white, or Yukon gold potatoes, steamed to firm-tender and cooled

Salt and pepper

1 leek, chopped

1 clove garlic, pressed or minced

1/2 tsp. lemon juice, optional (adds a little brightness)

Warm the olive oil in a large saute pan or skillet. Add the whole potatoes to the pan and smash down with the bottom of a jar or glass. Some may fall apart a bit and that’s ok. Season with salt and pepper and cook, tossing around often, until they start to brown. Add the leek and garlic and continue to cook until the potatoes are crisp and the leeks are nice and golden. To serve, toss gently with lemon juice, (if using), and season if needed with a dash more salt and pepper and/or olive oil.

Recipe created or adapted by Liz Talley, Urban Graze

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