You can never have many roast potatoes in your life. I have done mine the same way since I was about 16. I used to be left in charge for potatoes at Sunday roast. I have a wonderful fail-proof way to do it, which provides you with crispy-ness on the outside and fluffy-ness on the inside every time.
I find that my key ingredient is fat from duck, goose, pork dripping etc. It is now readily available and you can pick it up at your local butcher, supermarket or I tend to have my own which when roasting lamb, pork or duck I remove the excess fat, let it cool and freeze it.
For many years there has been the low fat full fat debate and if you get down the nitty gritty of fats. Saturated fats which will include goose fats, pork dripping, lamb fat, butter, lard, ghee have stronger bonds in their genetic make up, meaning they are less likely to break up when heated, oxidise and thus cause oxidative damage on the body when consumed. These fats can also cook at higher temperature which is perfect for roasting spuds.
Enjoy the crunch on the outside and fluffy-ness on the inside. Brilliant to have for a Sunday roast whether in winter or summer.