The secrets of oven-roast potatoes are to select a floury type,
and to score the surface well to provide extra surface for crisping.

Required amount of floury potatoes
Dripping
Salt

Put a roasting tin in a hot oven with enough dripping to melt to a 1/2 inch depth.
Peel the potatoes, cut into even sized pieces and par-boil for 7 to 10 minutes depending on the size.
The potatoes should still be firm.
Drain the potatoes, cool slightly until touchable then score the surfaces roughly with a sharp fork.
Put the potatoes into the roasting tin and baste with the dripping.
Roast for around 30 to 40 minutes, or until golden brown and crisp,
turning and basting well now and again.
Drain the potatoes and dry on kitchen paper. Salt lightly before serving.

The traditional method, if a joint of meat is being roasted,
is to place the potatoes around the joint to cook.