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Festive baked potatoes

Potatoes roasted conventionally in a dish of fat soak up a lot of it and, inconveniently, if you have a single oven, need a high temperature for longer than the resting time of the turkey. Part roasted, part baked, these potatoes are an attractive and convenient alternative.

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Calories	--
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Serves: 8

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16 medium potatoes (about 140g each)
100 ml olive oil
salt
16 tufts of fresh rosemary, or small sage leaves

Wash and dry the potatoes and preheat the oven to 190°C (375°F) gas mark 5. The easiest way to make diagonal cuts in a potato without cutting right through, is to first run a skewer through it, about 1cm from the base. Make parallel diagonal cuts at 5mm intervals, slicing down to the skewer. Slash the remaining potatoes the same way. Just before putting them in the oven, brush them on all sides with oil and sprinkle with salt.
Cover the tray loosely with foil and bake for about one hour, or until the potatoes are just tender. Remove the foil and raise the oven heat to 220°C (425°F) gas mark 7. Brush a little more oil over the tops of the potatoes, insert a tuft of rosemary or a sage leaf into each potato and return them to the oven for about 15 minutes to colour and crisp. Recipe by Shona Crawford Poole