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.
I think the toffee potatoes in the article must be Brune kartofler; the literal translation is "brown potatoes". They are simply small potatoes covered in caramelized sugar. The photo Ocaasi links to are potatoes gone terribly wrong. I think the photo caption is ironic.
They are a traditional side dish for any christmas meal with pork roast or duck.
Here is a video that shows how they are made: http://www.youtube.com/watch?v=LYoJ14RIIhs.
The recipe is as follows:
- Boil small potatoes.
- Peel them.
- Distribute sugar evenly in the pan.
- Warm until the sugar caramelizes.
- Add butter in small pieces (amount of butter and sugar are equal).
- When the butter is incorporated add the potatoes.
- Distribute the caramel over the potates.
- After 10 minutes the potatoes are done.
- They should now have a nice layer of caramel around them.
Best Answer
This most likely means waxy potatoes, typically white or red. In some contexts it might also mean you want small ones so that you can boil and serve them whole, but it doesn't look like that's the case here.
There are two main kinds of potatoes, starchy and waxy. Starchy ones (like russets) cook up fluffy and dry, desirable for things like baked potatoes and fluffy mashed potatoes, but are prone to disintegrating when boiled or mixed into potato salad, and can get waterlogged from over-boiling. Waxy ones (like most red and white potatoes) on the other hand stay relatively firm, making them good for boiling.
So "boiling potatoes" meaning "potatoes for boiling" would indicate waxy potatoes, and that's consistent with the recipes you linked to. For aloo gobi, you want firm ones so they don't fall apart when you mix it all up. For curries and stews, you don't want them to get waterlogged or fall apart. Fries are much easier to handle if they're not falling apart! And two of the recipes even mentioned red and white potatoes.