This is the best recipe I have ever found, courtesy of Melissa d'Arabian, for roasted potatoes. They literally slide off the baking sheet onto your plate, unlike some of my past efforts that leave me scraping them off the pan or burning them in an attempt to make them crispy. They are exactly as roasted potatoes should be: crispy on the outside and nice and soft on the inside.
Preheat oven to 375 degrees
1/4 C vegetable oil
3 or 4 russet potatoes, cut into cubes (scrubbed, not peeled)
3 T water
1 T butter
In a large skillet (or I use an enameled-bottom pot), heat oil to med/high temperature. Add potatoes and salt and pepper to taste.
Saute for about 5 minutes, stirring often. Turn heat up to high and add the water. Stir and cover. Check often and stir because the potatoes do stick. Some of the skin will come off, but it is fine. Replace the lid between stirrings. Steam until the water evaporates, 3 to 4 minutes.
Lower heat to medium, leave lid off and saute for another 1 to 2 minutes until water is gone. Add the butter. Stir to coat the potatoes and spread them on a baking sheet. Bake for 15-25 minutes until they as crispy and browned as you like them.