Crispy Roasted Potatoes

Roasted Potatoes with Charred Leek and Tarragon Aioli

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Servings: 6

What’s the secret to preparing potatoes that are tender on the inside and nicely crisped on the outside? We use a two-step cooking process: they’re simmered in water on the stovetop and then roasted in the oven. To expose more of the surface area for crisping, we give them a gentle smash. Serve with a garlicky aioli that includes tender leeks and fresh tarragon. The potatoes are a great accompaniment to our Orange Marmalade-Glazed Ham.

Ingredients

  • Salt and freshly ground pepper
  • 1.5 kg small yellow potatoes
  • 1/3 cup (80 ml) extra virgin olive oil, plus more as needed

For the leek and tarragon aioli:

  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 large leeks or 6 small leeks, white and light green portions, rinsed well and chopped
  • 1 Tbs. unsalted butter
  • 2 garlic cloves, minced
  • Salt and freshly ground pepper
  • 1 egg plus 1 egg yolk
  • 1 cup (250 ml) canola oil
  • 1 tsp. Dijon mustard
  • Juice of 1 lemon
  • 1 1/2 Tbs. chopped fresh tarragon, plus chopped and whole leaves for garnish
  • Flaky sea salt

Directions:

  • Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until just fork-tender, 8 to 10 minutes. Drain and pat dry.
  • Divide the potatoes between 2 rimmed baking sheets and drizzle with the olive oil. Using your hands, coat the potatoes completely with the oil. Season generously with salt and pepper.
  • Roast until the potatoes are starting to brown, about 10 minutes, rotating the baking sheets between the racks halfway through. Remove from the oven and increase the oven temperature to 230°C.
  • Using the bottom of a measuring cup, carefully smash the potatoes until flattened slightly; if you can’t easily smash them, return to the oven and roast for about 5 minutes more. After smashing the potatoes, continue to roast until very crisp, about 15 minutes, rotating the baking sheets between the racks halfway through. If the potatoes look dry, drizzle with more olive oil.
  • Meanwhile, make the aioli: In a large sauté pan over medium-high heat, warm the olive oil. Add the leeks and cook, stirring occasionally, until starting to soften and char, about 8 minutes. Add the butter and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium and cook, stirring occasionally, until the leeks are very soft, about 5 minutes. Remove from the heat and season to taste with salt and pepper. Let cool.
  • In a food processor, combine the egg and egg yolk and pulse to combine. With the machine running, slowly add a few drops of the canola oil, then follow with a slow and steady stream of oil. Continue to blend until thoroughly combined and thickened. Transfer to a bowl and stir in the leek mixture, the mustard, lemon juice and tarragon. Season to taste with salt and pepper.
  • Spread the aioli on a plate or serving platter and top with the potatoes. Drizzle with olive oil, garnish with chopped and whole tarragon leaves and sprinkle with flaky sea salt. Serve immediately. Serves 6.
  • Williams-Sonoma Test Kitchen
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