Multitasking with oven ( roast and potatoes) I am trying to roast potatoes to a crisp skin texture while making a roast in the same oven.

When I am making a meat roast, I want to make a potato side dish with it. However, when I put the potatoes in the same tray as the meat, the meat juices cover the potatoes and they will not form a crispy skin when surrounded by liquid. 

I have tried (on my old oven) to utilize another roasting tray, exclusively for the potatoes, and located that tray underneath the 'meat tray' but in that case, barely any heat was conducted to the lower part of the meat. 

On my current oven, I've got two settings, Bake and Broil, my heat convection capabilities are limited - I think.

How do you cook your meat perfectly and serve with crisp-skinned roast potatoes that have been cooked in the same oven? How do you usually achieve this?
Here's what I'd suggest: 


Reverse your food positions. Roast the meat toward the bottom
of the oven and the potatoes toward the top.
Place the potatoes on a jelly-roll sheet, not in a
roasting pan.
Stagger the pan positions. The less that they are exactly on top of
one another the better. Yet, at the same time, no pan can be so
close to any oven wall that it cuts off circulation. So, choose pans
sizes that will allow for this. During baking, rotate each pan 180
degrees.
It takes more energy to heat more items. When you put more
items into the oven than called for by the recipe, you must increase
either the heat, or the time, or both.