When roasting potatoes, I first cut them to my desired size and boil for 5-10 minutes. Drain them well, put the lid on the pan and shake the crap out of them until the exterior of the potato looks kind of fuzzy. Toss with a bit of oil and your seasoning and roast per usual. You will never have a roasted potato with a crispier exterior.
Possibly not what they meant, but in my mind boiled + roasted = broasted.