Roasties , I peel and boils red spuds with salt , then drain and leave to dry out and salt, then rattle around the pot a bit to rough them up add more salt , then heat oil and lard/dripping in oven about 200/220 add the spuds and place in oven with some basting and turning for an hour, remove onto kitchen roll and season with some salt. Never fail tbh can even boil previous day .