With the right kind of potatoes, these are the best in the world. I've been known to make myself a plate of "Astrid" (type of tater) roast potatoes and just have that for dinner. But then, I'm not strong on self-discipline.
Peel the potatoes and if large enough, slice each in two.
Boil them until the outside starts to flake a little and the potatoes are tender.
(Here the type of potato comes into play. The hard white types are not as good for this, as they do not threaten to collapse, like a good soft yellow potato does, and which make the best roast potatoes. The best is then to cook them until a skewer goes through, score the skin with a fork, and go ahead -- ).
Lift out the soft, cooked potatoes with a slotted spoon and put them, hot and drained, in a small plastic or other bowl.
Pour over about 1/2 cup canola or sunflower oil, and shake or roll around carefully with a spoon until well coated with oil.
Do NOT use any salt on the potatoes.
When well coated with oil, lift with a slotted spoon into an oven dish (like pyrex).
Bake for an hour or more, until potatoes are dark golden brown and crispy on the outside.
It's usually nearer to 2 hours -- You want that dark brown which indicates a thoroughly baked potato.
Never cover at any stage, even if you have to keep them warm for a while.
Break open at the table, and season with a good sea salt like Maldon.