Line a rimmed cookie sheet with aluminum foil (this will save clean up time!). Pour coated potatoes onto cookie sheet, and spread out, giving them lots of room. Sprinkle with kosher salt and pepper, being sure each potato gets a nice dose of salt and pepper. Roast in oven for 35 to 50 minutes, shaking pan after about 15 minutes and then at least once again. Begin testing to see if they're done at 35 minutes and keep roasting until a paring knife easily slides in (and out).
To serve, split warm biscuits, top with strawberries. Serve with sweetened whipped cream (beat 1/4 cup of whipping cream with 1/8th cup of honey) or vanilla ice cream (or some plain yogurt sweetened with a little--you knew this was coming, right? honey!).