Roast potatoes are baked it the oven. I parboil them for five minutes, then sort of toss them in the colander to break down their edges a little, perhaps sprinkle a little flour, and then roast them in goose fat. In most of Europe, they will be sliced into wedges, not parboiled, but roasted with oil, rosemary and garlic or similar mixes. I favour thyme with potatoes too. In many parts of the world they will be roasted with spices.