My favorite restaurants always manage to mask the potatoes own flavour with spices to the point where you have more taste from the spices blending in with the potato. Every time I tried, it never really works to my advantage. My potatoes taste of potatoes only, and the spices are not assertive enough. Are there tricks to make sure that the flavor is imparted properly to the whole potato?
And I have a second problem: I find it very hard to have the right amount of bite, without some going to hard and some too mushy.
What is a good way to prepare the potatoes so that they are spicy enough and have the right texture?