Yes, and tossing them around gently in the colander is the ideal way to roughen the surface. This is also Raymond Blanc's method. If the water can be kept vigorously boiling, it's usually only necessary to parboil the potatoes for a few minutes: just enough to soften the outer 5mm or so.
Just one deviation: steam-dry step instead of putting the lid back on. The potatoes are poured out to a colander and left there for a few minutes.