I recently tried a different way to roast potatoes and I probably won't go back to just plain roasting.
I par boil the potatoes for maybe 10 minutes or so depending on the size, I drain them then toss in seasoning, olive oil, and some butter. I then have been air-fry/convection bake at 425-450 for 35-45 minutes. Potatoes are really crispy, and no so much steamed on the inside, they are cooked and keep their "structure". My daughter has asked for them 3 nights in a row, and my wife who do not like "mushy" things has actually picked at them as well.
The boiling and tossing them brings the starches out a bit and helps create the potato crust that is really crispy like it has been deep fried without the mess.
I am going to this with hand made fries and see how it works. When I do it next I will get some pictures.