67goingon50 is not going to apologise for this post. The secret of roast potatoes is this:
https://www.thekitchn.com/jamie-oliver-has-a-smart-tip-for-roast-potatoes-252744
I have been using Jaimie's techniques for years and they are foolproof.
There is a choice of fat depending on your mood, your health and your dining companions.
67 tends to stick to olive oil because it's lower in cholesterol but sometimes will slip in a bit of butter for flavour.
Trust me, you won't regret following Jaimie's advice.
PS
Jaimie's newest hack is to squash the potatoes just before they've reached maximum golden-brown beauteousness in order to increase the roasting area and intensify crispness. 67 doesn't bother but if you've the time and man/kid power, give it a go.
Also:
Instead of garnishing with garlic and rosemary, try a sprinkle of 67's Savoury Spice Mix; it adds a lovely layer of flavour.
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