Russet potatoes get the crispest crusts and roast up a pale golden brown. Their interiors are fluffy and mild.
Yellow potatoes roast a little darker owing to their lower starch content and higher sugar content. This leads to more flavor, but it also means a slightly less crisp crust. Their interiors are nice and creamy, with plenty of flavor.
Red potatoes roast up very dark because of their very low relative starch content but have difficulty getting crisp. They come out of the oven crunchy, but soon lose that crunch, turning soft and tender.
To peel or not to peel?
The skins of potatoes are fantastic to eat, they also contain a good percentage of the nutrition found in the potato. This really comes down to personal preference. Peeling the potatoes leads to starchier surface area, which will provide a crispier roasted potato. But this recipe can still be delicious with the peels left on.
Can you steam potatoes for roasting?
How do I make roasted potatoes in the air fryer?
Can you boil potatoes before roasting?