Parmesan and herb roast potatoes

Prepping and parboiling your spuds in advance, before freezing them, gives you one less thing to do on the day. Plus, you can cook them straight from frozen – just make sure your oil is nice and hot before carefully putting them on the tray and into the oven.

Ingredients

Serves: 6

Ready in: 1 hr, plus freezing

• 1.5kg pack Co-op British Maris Piper Potatoes, halved if small, quartered if large
• 4 tbsp olive oil
• 40g Co-op Grated Parmesan, plus extra to serve
• Small handful parsley, leaves picked and finely chopped

Method

1. Put the potatoes in a pan of cold salted water and bring to the boil. Once bubbling, boil for 5 mins, then drain and leave to steam dry in the colander for 4-5 mins.
2. Give the spuds a shake to roughen up the edges.
3.  Spread out on a large baking tray and allow to cool completely. Cover the tray with clingfilm and freeze. Once frozen, transfer to a large sealable freezer bag to save space, and freeze for up to a month.
4.  When you’re ready to roast, preheat the oven to 220°C/fan 200°C/gas 7. Heat the oil in a large roasting tin in the oven for 5 mins.
5.  Carefully add the frozen potatoes to the tin and roast in the oven for 40-50 mins, turning halfway.
6.  About 5 mins before the end, put the Parmesan in a large bowl, remove the potatoes from the oven and toss in the cheese. Return the cheesy potatoes to the tin and roast for the final 5 mins.
7.  Remove from the oven and sprinkle with the herbs and a little more Parmesan, if you like. Toss to combine, then season and serve.