I like Ruby Lou spuds for roasties (the pink/red ones) as they stay crispy for longer once cooked. I find yellow spuds come out crisp but go soft quickly.
Much the same as stated previously I peel quarter and par boil for 5-8 minutes. Drain and roll them around in the colander to scuff up the surface. Nice hot oven, or it can be 180 if you've got something in their already, spray a tray with oil put spuds on and spray the top of them with oil (olive, canola what ever) and sprinkle with salt and herbs if you want. I then spray them again after 15 minutes and turn them over and spray the other side. Cook until golden and crispy, around half an hour
