I parboil the spuds, maybe 10 minutes, a lot depends on the type of spud. Drain them, hold the lid and give the pan a shake. If you got the right spuds and boiled for the right length of time the spuds will be just a little bruised and flaking on the outside. Get it wrong and you have mash.
Transfer the spuds to a roasting tray, baste with hot fat , oil will probably do, and roast away. That flaky surface turns out a lovely crispy spud.