When I roast potatoes they often come out white. Why don’t they have any color?

Potatoes’ sugars within create caramelization. This is the golden hue we see, once cooked. Some potato varieties have more or less sugars than others. One tip; when preparing potatoes, avoid overly-rinsing (a one-time rinse is fine) as this can remove some of the exposed, surface starches and sugars. Idaho russet potatoes are an excellent choice to use when you want a consistent, caramelized result.