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Preheat your oven to 212°F/100°C, steam setting (100% humidity). If you don't have a steam oven, you can boil your potatoes in this step instead of steaming.
Peel your potatoes if you want to (although you certainly don't have to - I actually love a roasted potato with skin!). Depending on the size of your spuds, cut them in halves or quarters - you want each piece to be roughly 1.5-2 inches in diameter.
Put the potatoes in a single layer in a stainless steel pan and put the pan into your oven. Steam for 30 minutes, until they're tender when pierced with a knife (if boiling, they will only need around half this time).
Remove the steamed potatoes from the oven and change the setting to 350°F/180°C, convection setting (no steam).
While the oven heats, drain the potatoes of any water and return them to the tray. Give them a good shake around to crush the edges slightly, this will help make them extra crispy later.
Pour the oil over the shaken-around potatoes and season with the salt. Toss to make sure the potatoes are well coated.
Return the pan to the hot oven and roast the potatoes for 45 minutes to an hour, until they're golden, crisp and crunchy on the outside. You can give them a stir towards the end of cooking, but don't be tempted to do so until they've formed a really good crust, or you'll lose all the crunchy bits to the bottom of the pan!
If you dare, season the potatoes with extra flaky salt, then pile them into a warmed bowl and serve.