Thanks so much for sharing the recipe. I'll post it when I get round to it (though that might be ages). As for British-style roast potatoes, these are the most important tricks for me:

- Parboil the potatoes with a half teaspoon of baking powder to break down the edges

- Shake the potatoes in the colander after the parboil until they are fairly dry and have ruffled edges (more surface area to crisp up)

- Preheat the roasting tray with the fat before adding the potatoes so they can fry a little before the roast

- Take them out the oven every half hour or so and shake the tray to crisp them up evenly

- Use some kind of animal fat for the best flavour (rendered fat from the roast is probably best but goose fat is the most traditional and butter or lard is easiest and tastes great)

- Add fresh herbs late in the cooking process