After 40 minutes in the oven, these roast potatoes looked like I'd ordered them straight out of a restaurant.
Each potato had at least one side that was a deep, warm orange color, signaling that it was perfectly roasted. They were all flecked with bits of charred diced onions, which added to the coloring as well as the crispy texture.
Biting into my first potato, I was greeted with an audible crunch, although the inside was still deliciously soft. The seasoning on the skin, which still had flakes of salt visible on it, was amazing but didn't overpower the natural taste of the potato itself.
I ate a few before I realized that I didn't even feel the need to take out ketchup or mayonnaise.