SERVES 10-12
PREPARATION 20 MINS
COOKING 40 MINS
15-18 medium-sized roasting potatoes
4tbsp olive oil
30-36 small fresh bay leaves
3-4 tbsp freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
1tbsp freshly chopped parsley
1. Scrub the potatoes. Place them in a large saucepan of boiling salted water and simmer for about 10 minutes, or until tender but still firm. Drain and dry the potatoes. Heat the oven to 220ºC (gas mark 7).
2. Cut each potato in half horizontally. Make crosswise cuts, 5mm (0.25in) apart, along the potato, cutting down vertically and being careful not to cut entirely through the potato.
3. Transfer the potatoes in a single layer to a greased baking tray lined with greaseproof paper. Brush well with a little olive oil and insert 1 bay leaf into each potato. Sprinkle well with sea salt and freshly ground black pepper.
4. Roast for 35 minutes or until golden. Brush with any remaining oil and sprinkle with Parmesan. Return to oven and roast for a further 5 minutes. Sprinkle with parsley.
MAKE AHEAD
The potatoes can be par-boiled ahead of time, brushed with oil and stored, covered, in the fridge for up to 24 hours.
FAST FIX
For quicker preparation, you can omit the bay leaves and Parmesan.
TIP
Choose potatoes that are all pretty much the same size, so they will all cook at the same speed.