what is best potato for roasting?!

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Those whole baby red ones are the best to me. Don't overcook them though.

its like this type which you wants, may be its help you that i think..
Ingredients
3 pounds small red new potatoes, halved
1/4 cup olive oil
1 teaspoon Salt and freshly ground black pepper
Directions
Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

If you're making a roast beef you want to used Russet potatoes. They are the most common potatoes and will do great with any flavors you add to your roast. If you want to roast the potatoes on their own then I would suggest using Red Bliss potatoes, which are smaller in size and sound like the ones you've descirbed in your question. Either one would be great. Good luck and Enjoy!

Idaho, or Russet (Russets are NOT red). They are kind of dry and mealy on the inside when they are baked or roasted. Red or yellow potatoes are more waxy on the inside, and are good for mashing or frying, since they hold their shape.

Experience.

Russet potatoes (AKA red potatoes). Use the small ones. Don't peel them. Let the guest peel their own. Many eat it with the peel.

The white potatoes are mostly for frying.

russet potatoes.

Best for roasting: new potatoes, Bintje potatoes

New potatoes are not a type of potato, but immature potatoes of any variety. Contrary to popular belief, new potatoes are not necessarily red-skinned potatoes, any more than puppies are necessarily beagles. It may be that red-skinned potatoes are the most popular variety harvested early and sold as new potatoes, but you can certainly also purchase fully mature red-skinned potatoes.

New potatoes — or early potatoes in Britain — have not had as much time to convert their sugar into starch, which is probably what qualifies them for your particular diet. Their skin is not very well developed, and will be very thin in places where it has not rubbed off entirely. Their high moisture content makes them very waxy and renders them poor candidates for either baking or frying. The best cooking options are boiling or steaming.

The reason you may be having trouble finding them in the dead of winter is that new potatoes are shipped from field to market directly after being dug, and they are most readily available in spring and early summer. Mature potatoes have a longer harvest season and may spend many months in storage before coming to market, which is why you can find some types of potatoes year-round in your grocery store. But you may have to wait a few months before you can find new potatoes.

The Bintje potato has been around since 1911. Small to medium sized round tubers with golden skin and yellow flesh. A true waxy yellow potato that is very versatile to cook with. One of the most commonly grown potatoes in Europe.

http://www.foodsubs.com/Potatoes.html