I was planning to try out a recipe for roasted baby potatoes, but I have noticed that most of the recipes involve slicing the baby potatoes in half and roasting them with their skins on. They turn out this way:

However, I want to peel them and roast so they turn out like crispy, roasted potato balls.

Does anyone know how to appropriately peel baby round potatoes bought fresh and skinned from the market?

I thought of blanching them and then pulling their skins off, but I'm not sure if they will work well with this variety.

(The above image is from https://www.weightwatchers.com/us/recipe/roasted-baby-potatoes-oregano-and-lemon-1/5626a63ca6d5b39610701a16)