Smashed Twice Cooked Potatoes

This recipe from Bon Appetit is great. I loved the contrast of the lemon juice and crispy potatoes. I added fresh oregano. My wife is not a fan of lemon juice but she loves potatoes and she ate them because they are that good.

Ingredients
SERVINGS: 8

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

Preparation
ACTIVE: 1 HRS TOTAL: 1 HRS 15 MIN

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 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.

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