These are roasted potatoes.

They look unseasoned and could be cut a little smaller, but are cooked well... the good news is that those are way easier to fix

All you really need for tasty roasted potatoes is salt, which you wouldn't be able to see. Paired with some garlic mayo ideally.

They don't look great but they definitely look like roasted potatoes... I don't see what the problem is here

White people traveled all over the world to find spices and oblivious to how to work it in their food.
- Cool... So now I've seen two pictures of roasted potatoes. Still not sure what the issue is here. Just because they're not seasoned to your liking doesn't mean it's not roasted potatoes lol
- UK Roasties look exactly like the one posted first. They tend to be made by par boiling potatoes and then roasted in some oil or a fat. Not shitty food porn. It's how they're traditionally done.
- Said by someone who has clearly not travelled the world and tasted "white people" food

They honestly dont look that bad. They just need some more fat and maybe some herbs.

Presentation could be improved but they look like alright roasted potatoes to me

After you’ve par-boiled them, drain them and put them back into the empty pan with the lid on. Take outside (helps if it’s cold!) and lift the lid for a couple of seconds so that steam escapes. This makes the outside of the spuds go fluffy, and it’ll crisp up nicely in the oven.

You can also put some around the meat (if you’re roasting some) and let them absorb the delicious grease.

(Also you’ll need more than that)

Delicious lipids
I’ll have to try your outside steam trick.

I’m in Canada, so I’m sure that will be very interesting in a couple of months when we’re in winter! The cold does an incredible job pulling out any humidity or moisture.

I see the before picture but where is the after picture?

They look fine. Maybe some rosemary? Decently browned, too. All I'd worry about is "new potatoes" getting gummy when slow-cooked.

Garlic powder and salt when they come out, spritz of lemon, she'll be right.

Chunks are much too big. With the amount (or lack of) seasoning put on those, eating a single one would be a chore of flavorless potato mush. They need to slice them thinner, quarter them, or stop being afraid of seasoning.

Mush? You know those things are dry and hard on the inside
- Not when baked?

They look unevenly cut, under done, and insufficiently seasoned.

the seasoning i don't care about, you can just add as much salt as you want at the table and it's fine, but man they need to go for like at least another 10 minutes.
- You put herbal seasoning on the potatoes before roasting so they take on the flavors.

there's no way they're cooked evenly at that size unless they were sous vided ahead of time

Maybe by CasualUK standards.

Great Depression taters

They look wet

3.6/5. Not great, not terrible.

Kinda looks like sweet potatoes.

In case it isn't:

Olive Oil, Fresh Rosemary, Salt & Pepper.

Throw some roughly cut Carrots, Celery Root and an Onion in there as well.

About 30 minutes at 180 - 200 degrees celsius (dependent on oven). Bam! Good eats for you and yours.

If it is sweet potatoes, I can't help as I've only tried them once and didn't care for them.

Put a little more effort into raising your children.

Kids are picky. It's just a fact of life. This person isn't a bad parent because of that.

You just need to deep fry them for a minute to get the crisp on. My mom called them lazy man's roast potatoes but I preferred them.

I don’t think peeling them helped with their visual appeal…

some idiot put too much oil in them