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Slow Fried Potatoes with Thyme and Taleg




Source of Recipe


Marla


List of Ingredients




500g waxy potatoes

1 medium onion, peeled and thinly sliced

2 tablespoons olive oil

50g butter

2 cloves garlic, peeled and sliced

a small palmful thyme leaves

100g semi-soft cheese (taleggio or fontina)



Recipe



Slice the potatoes into rounds the thickness of a £1 coin. Fry the onion

gently in the oil and butter in a shallow pan about 22cm in diameter. As it

becomes soft and pale gold, add the potatoes, garlic, thyme, a little salt

and ground pepper and toss gently to coat the potatoes in oil and herbs. Turn

the heat as low as possible and cover the pan so the potatoes cook slowly,

stirring them from time to time. After 40-50 minutes, they will be soft and

golden. Slice the cheese thinly, lay on the potatoes and cover the pan again.

It will have melted after a couple of minutes. serves 2