- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 onions, halved and finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- few sprigs thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 bay leaves
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 600g cooked new potatoes, cooled and thickly sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- large handful flat-leaf parsley leaves, chopped finely, but not pummelled
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.