Here are some factors that can contribute to their flavor and texture:
Potato type: The best potatoes for roasting are typically starchy or floury potatoes, as they have a fluffy texture on the inside and become crispy on the outside when roasted. Varieties like Russet potatoes (also known as Idaho or baking potatoes), Maris Piper, or Yukon Gold are popular choices.
Parboiling: Parboiling the potatoes before roasting can help to create a fluffy interior and a crispy exterior. This involves boiling the potatoes for a short time until they are partially cooked but still firm. Parboiling helps to remove some of the starch from the surface, which contributes to crispiness when roasted.
Fat/oil: The type of fat or oil you use can significantly impact the flavor of the roast potatoes. Duck fat, goose fat, or olive oil are popular choices and add a rich, savory taste.
Seasonings: Generously season the potatoes with salt, black pepper, and any other desired herbs or spices. Popular choices include rosemary, thyme, garlic, and paprika.
Roasting temperature: Roast the potatoes at a relatively high temperature, around 400-425°F (200-220°C). The high heat helps to create a crispy outer layer while keeping the interior soft and fluffy.
Roasting time: The cooking time will vary depending on the size of the potato pieces and the oven temperature. Roast the potatoes until they are golden brown and crispy on the outside.
Turning and basting: For even cooking, turn the potatoes occasionally during roasting and baste them with the hot oil or fat.
Remember, roasting potatoes is a flexible process, and you can experiment with different seasonings and cooking times to suit your taste preferences. Enjoy your delicious roast potatoes!