How to make roast potatoes

I love roast potatoes and I have been experimenting with different styles of roast potatoes to see what the best roast potato is for the perfect Sunday roast. You can actually use the Varoma to shake up your potatoes and create the perfect rough outer edges so that they become perfectly crunchy while baking. You can also use the Varoma to steam your potatoes to perfection and not risk over-boiling them even before they can go into the oven. I just found it makes such awesome roast potatoes that are just ideal for soaking up every last bit of gravy. 

My top tip for the perfect roast potatoes is to let the potatoes steam dry for a few minutes before adding them to the oily roasting dish. I also make sure to use really good quality extra virgin olive oil to give it the best flavour possible. It is vital that you preheat the oil before adding the potatoes so that they help creating a crispy skin. During Christmas time you could replace oil with goose fat.
1000 g Maris piper potatoes (or roasting potatoes, peeled and halved)
2 twigs rosemary
750 g water
100 g olive oil
1 tsp salt

To boil the potatoes, place the potatoes in the Varoma and decorate with the rosemary. Fill the water in the mixing bowl. Put the Varoma in place and cook 20 Min. / Varoma / Speed 2.

Meanwhile, preheat the oven to 220C / 200C Fan / Gas Mark 8. Pour the oil in a roasting dish and heat in the oven.
When the potatoes are boiled, remove from the mixing...