Your clarification means a lot -- "baked" potato in the U.S. tends to be a whole potato cooked on its own, where the insides become fluffy and creamy, and is done with larger starchy white potatoes, or sweet potatoes work well, too.
Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller "new" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries').
The starchy potatoes only really hold up well when roasting if it's very high heat or a short amount of time -- if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss).
As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway, drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes.
ps. yes, I know a sweet potato isn't a potato. And I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes, and roasted potatoes (although, not sure how well with a roast at the same time) and they're good in pot roast and stews if you don't add them too early.
There doesn't appear to be any difference. Wikipedia says "In English-speaking countries, Berliners are usually called doughnuts and are usually filled with jam, jelly, custard or whipped cream", and this page says "The English translation of krapfen is cruller or doughnut". There are so many variations of filling, topping, shape and so forth that it is hard to establish a single identity anyhow.
Best Answer
I've had two food products made to my specifications via contract manufacturing and evaluated contract manufacturing of several other products.
Fundamentally the process requires you to have enough of an understanding of the product you want to be able to work with the contract manufacturer to make it. In one case, I didn't have any meaningful experience with production of the products (a flavor variation of chocolate dipped fortune cookies, and some custom flavor chocolates) but I did have a relationship with a company that already did such products and I knew of one or two others I could reach out to if needed. In another case, I had plenty of experience making variations of the products (a series of salad dressings, drinks, & sauces basically) but no experience in arranging for the production of shelf-stable versions of it.
It turns out my limitations were relatively easily surmountable; the only reason I didn't end up doing the salad dressings were financial constraints and difficulty in procuring a key ingredient.
In both cases, I spent time researching and experimenting with the right ratios of ingredients for the product.
With the salad dressing example, I developed a basic recipe, then reached out to a company that happens to do a fair amount of that kind of work, and penciled out details regarding the approximate production cost range, and discussed questions about shelf-stability. Had I progressed any further, food scientists at the contract manufacturer were available to help analyze the recipe to determine any adjustments required for shelf-stability and other food safety considerations. There were probably some fees attached to their work, but those weren't as big of a concern, in my case, as getting one of the ingredients in "large but small" quantities from outside of the US. (Too small for full container load international shipping, yet quantities too large for small suppliers, etc.) Your problems will be different than mine.
With the chocolate products, I had a bit of base knowledge of the ingredients I was working with and had already done some other desserts using the signature ingredient. So with the help of the manufacturer, we tried a small batch run based on the ratio I felt would work. It was pleasant enough to sample to customers, though I wanted to make some further adjustments, so subsequent batches tweaked ratios a bit. Ultimately I settled on a formula that balanced my taste preference with the cost (and some technical considerations).
Most food product development requires you to have some foundational knowledge, either about the ingredients or the techniques involved, unless you're comfortable just throwing tons of money at reducing the problem space. Fundamentally you're trying to reduce the problem scope into small, solvable challenges instead of navigating a vast landscape of possibility. If you don't have the expertise required to get there, start by talking with people who do something similar enough that you can leverage their knowledge.