Serious Eats calls this The Best Crispy Roast Potatoes Ever Recipe and I agree.
I’ve only tried Yukon Gold, but they work very well.
A combo of butter and olive oil is the way to go here.
Make sure the potato pieces are quite large—1.5-2”! This means halving small potatoes and quartering large ones.
Be patient and really get them brown!
I enjoy eating these with sour cream and chives... a nice compliment of flavor, texture, and temperature.
Once you add the butter / oil mixture to the potatoes, the partially mashed version is so good you wonder if you really want to cook it... a little bit of a cookie dough / baked cookie dilemma. I bet some variation of this process would make for some superb chunky mashed potatoes.