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Slow Fried Potatoes with Thyme and Taleggio
(from Nigel Slater)
Serves 4 as side dish
500g waxy potatoes (new are good for this)
1 medium onion, peeled and thinly sliced
2 tblsp olive oil
50g (thick slice) butter
2 cloves garlic, peeled and sliced thinly
1 small palmful of fresh thyme leaves
100g taleggio
- Slice the potatoes into rounds about the thickness of a pound coin. Fry the sliced onion gently in the oil and butter in a shallow pan (about 22cm diameter).
- As it becomes soft and pale gold add the potatoes and a little sea salt and freshly ground black pepper, the garlic and the thyme.
- Toss gently to coat the potatoes in the oil and herbs.
- Turn the heat as low as possible and cover the pan so the potaoes cook slowly, stirring them from time to time.
- After 40 – 50 minutes they will be soft and golden.
- Slice the cheese thinly, lay it on the potatoes and cover the pan again.
- Serve when melted, after a couple of minutes.