Roasted Purple Potatoes with Aioli, Horseradish, Pickled Red Onion & Dill

Purple potatoes are amazingly sweet. For this recipe, we look for what are called a “creamer” size. About only 1 in [2.5 cm] in diameter, they have less starch than larger, more mature potatoes. We like to gently steam or boil them, and then partially smash them on the countertop, exposing their neon-bright flesh. Finally, we sear them in a hot cast-iron pan to be sure we end up with lots of tasty, crisp-fried potato bits.