Nor is the method of any great surprise: cut up potatoes. Parboil them for about twenty minutes. Drain, allow to dry as much as possible. Put roasting tin in oven as it heats up. Put a couple of tablespoons of olive oil in the tin and allow to heat for a further ten minutes. Chuck in potatoes, stir around to get coated, pop in oven for about thirty minutes.
Add crushed garlic, robust herbs at your whim. Superb!
At a close second are the rosemary and garlic roast potatoes from Delia Smith's Summer Collection, which turn out golden and crispy. They are much improved by the use of fresh rosemary. I have used dried, and it is just not the same.
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