You have probably got your favourite way of doing Roast Tatties for Thanksgiving, Christmas and New Year's meals, but if you peel and cut your potatoes, bring them to a boil, put a lid on, remove from the heat and leave them to stand for 20 minutes. Drain the potatoes and put them into a plastic bag with semolina in it, I have also used cous cous, give them a good rustle around. You can now open freeze*, before bagging for use later, or roast in a baking tray with goose-fat that has been heated to 200oC/400oF, usually crisp and ready for the table within 15 minutes.
Don't just halve your potatoes, the more cut edges, the crispier the potatoes become.
*Open freezing - a single layer in a flat container, freeze for about an hour and then bag and seal. This way, you can remove as much or as little as you need. This is an ideal way of freezing your favourite rolls, sausages, burgers etc.
PS Add a few sprigs of rosemary to the roasting potatoes.