To get ones as close to the second picture as possible...
They look very yellow: I have achieved this in the past by parboiling in saffron infused water.
They look crispy: parboiling will help get some rough edges to crisp up. If you go with roasting you'll need a pre heated thin-ish metal pan with pre heated oil; you could deep fry that would maximise the crispness; I'd probably go with sauteing in a heavy bottomed frying pan though.
They look seasoned: Garlic, thyme, rosemary, salt and black pepper....... maybe. Don't add garlic too early, it will burn. If you deep fry toss in cooked seasoning when they are otherwise cooked.
So if I wanted potatoes that look like that picture. I'd cube potatoes into 3/4 inch pieces. Pop in a pan of boiling salted water with a fair bit of saffron for ~5 mins. Drain and return to the pan. Put the lid back on the pan and shake to rough up the edges.
Pour carefully into a heavy frying pan with hot vegetable oil and herbs, fry turning them over as few times as you can get away with without them burning. Add garlic and season a couple of mins before they are done.