This is a brilliant way to use up leftover potatoes, perfect with roast chicken
Prep:10 mins Cook:40 mins
Nutrition per serving
4 onions, halved and finely sliced
few sprigs thyme
4 bay leaves
2 tbsp olive oil
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.
Add 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.
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