I always try to use Golden Wonders or large baking potatoes - waxy or new potatoes don't crisp up as much. This recipe involves par-boiling them first before roasting, so they all cook evenly and are fluffy on the inside and crispy on the outside.
Don't be tempted to peel the potatoes and leave them soaking in water - this will cause them to be soggy inside when you roast them. If you need to get ahead, you can roast them the day before and reheat.
Make sure the potatoes are really dry after par-boiling them for 10 minutes. This will prevent them from sticking to the tin as they roast.
Delicious...I like to think my roasties now rival my dad's in terms of deliciousness! - 10 Aug 2013
Amazing roasties, tasted perfect! Crispy on the outside, fluffy on the inside.. perfect for Sunday dinner! - 26 Mar 2018
Until yesterday, I had never heard of "Roasties". (A fault of being hidden deep in the USA.) I did learn they are a UK recipe so I jumped across the pond to get a recipe. I am very happy that this is the one I chose for the first try. The roasties turned out crispy and golden outside, yet fluffy and moist inside. I will not pursue any other recipe for roasties. Thank you, Ita! - 18 Mar 2017