Any kind of potato can be roasted to delicious perfection. However, different kinds of potatoes offer different textures and flavors. For example:  Waxy potatoes such as red skinned and fingerling don’t get as crispy as other varieties. Starchy potatoes such as russet and sweet potatoes are mildly crispy when roasted. All-purpose potatoes such as Yukon Gold and purple potatoes get crispy on the outside but stay creamy on the inside. Hold each potato under cold running water and scrub it with a soft vegetable brush. This will remove any dirt or debris on the skin of the potato.  Don’t use soap when washing vegetables.  If you don’t have a vegetable brush, rub the potato vigorously while you rinse it. If your potato has a thick, fibrous skin, you may consider peeling it to improve the texture of the finished product. However, many people enjoy the texture of roasted potato skins and leave them on.  Alternatively, peel the potatoes and roast the skins separately for a crunchy, salty snack.  Use a vegetable peeler to easily peel potatoes. The larger the pieces of potato, the longer the cooking time will be. If you’re trying to make a quick snack, cut the potatoes into small pieces. If you’re making a hearty side dish, cut the potatoes into larger chunks.  If you’re using small thin-skinned potatoes, you can leave them whole. Larger, thick-skinned potatoes can be halved, quartered, or cubed. Roast diced potatoes for a crunchy, salty hash.

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Write a summary of the previous text in Indonesian:
Pilihlah satu jenis kentang. Cuci kentang. Tentukan apakah Anda ingin mengupas kulit kentang. Potong-potong kentang yang hendak dimasak.