One of the best recipes for roast potatoes is to part boil them
Drain them in a colander, then toss them around in the colander to rough up the edges.
Then roast them in hot goose fat, or the fat from a roasting joint or chicken.
The roughed up edges absorb some of the fat and become crispy on the outside, soft and fluffy on the inside.
In addition to the great method below, par boil your potatos and after you have drained them put the lid on the saucepan and bash the potatos on the side of the pan to create a lovely fluffy exterior to your roast i find that if you peel and cut your pots to the size you want, boil them until they are cooked through, remove them from the water making sure they are as dry as possible coat them with olive oil(some people use goose fat) and sprinkle salt over them before putting them into a good hot oven, hopefully youshould get lovely golden brown roasties