Baked Red Potatoes cooked skin up or down (crisped results wanted) Should red potatoes that are quartered be cooked skin up or down in the oven? (Oiled!) 

Hoping to get delicious crisped results!
I find that the side against the pan (for any ingredient in a roasting situation) tends to brown more readily.  So, if you want even browning, you'll have to turn your potatoes as the cook.  Beyond that, it's just personal preference.