Sometimes a side dish is all you need. I was going to make a steak with these potatoes, but the steak got scared. Yeah, real scared.
Roasted potatoes are funny. Not funny ha ha, more like funny peculiar. Different types of potatoes react differently to the same oven conditions. Potatoes can be divided into groups by their starch level. High starch being Idaho, Russet and Baking potatoes. Low starch being Bliss, Creamer, and Fingerling potatoes (Yukon and Yellow fall in the middle). High starch develop dark, rich crusts with a dry, fluffy interior. Low starch have a more delicate crust with a creamy interior.
And, here is where the fun begins, the flavor pack: parsley, capers, garlic and lemon. I usually have this ready to go in a large mixing bowl. When the potatoes are hot out of the oven, I toss them in the bowl and give them a swirl to coat. The idea being hot potatoes will suck up the seasoning. True or not, they taste awesome.