600g cooked new potatoes, cooled and thickly sliced
large handful flat-leaf parsley leaves, chopped finely, but not pummelled
Heat the butter in a shallow pan and
cook the onions with the thyme and bay
for 20 mins until very soft, then turn up
the heat to medium and cook for
5 mins more until sticky and golden.
the olive oil to the pan, scatter in the
potatoes and fry for about 10 mins until
golden. They won’t crisp because of the
onions but you want them soft around the
edges; add more oil to the pan if necessary.
About 30 secs before serving toss through
the parsley and season.