The answer - bake them in a bed of salt. The salt has several effects. It keeps the potatoes off the base of the cooking vessel so that the bottoms don't burn in the high heat of the oven; it seasons the potatoes; it provides some insulation when serving them so they don't cool off too quickly. Also they look quite pretty.
The picture is a "before" picture. We were too busy devouring them to take an "after" picture. We served them with grilled lamb chops, stir fried cabbage, mint sauce and lashings of butter.