Smashed Twice-Cooked Potatoes with Leeks and Green Garlic
['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.
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