Potatoes Roasted in Their Skins with Olive Oil

Getting your potatoes out of the roasting pan, drained of fat and into their serving dish can be a lot of trouble when you are trying to produce a turkey and all the other bits and pieces of the Christmas lunch at the same time. This way or roasting potatoes in the dish in which they are served cuts down on much of the palaver. It produces potatoes which seem more sautéd than roasted; leaving the skin on adds to both flavour and texture. If you like you can mix some very finely sliced onion amongst the potatoes before cooking them. Try to use waxy, not floury, potatoes such as the red-skinned Desiree, for this recipe as they will hold their shape far better.