Good roast potatoes

A good roast crispy armoured potato can be as memorable as the meat it lies beside. The trick is to cut the potatoes up small (a medium-large one into six), and maybe give them a head start in the oven if they have to share it with a roast. The meat creates so much moisture in the oven, so you can’t get the potatoes properly crispy. You can also whack up the heat for a final blast while the meat rests after cooking. Best of all, cook them separately from the roast if you have a double oven.