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Nigel Slater's Slow Fried Potatoes With Thyme and Taleggio

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A great tasty dish which you absolutely must try (serves 4 as a side dish but 2 of us ate it as a main dish just with lots of green salad and our greedy tums managed fine!)

A great tasty dish which you absolutely must try (serves 4 as a side dish but 2 of us ate it as a main dish just with lots of green salad and our greedy tums managed fine!)

Ingredients

Serves: 4

Metric Cups
  • 500 grams potatoes (waxy, sliced into pieces about the thickness of a £1 coin - about 3mm)
  • 1 medium onion (sliced)
  • 2 cloves garlic (sliced finely)
  • 2 tablespoons olive oil
  • 50 grams butter (a thick slice)
  • 100 grams taleggio cheese (sliced)
  • thyme (leaves, a small handful)
  • 17⅔ ounces potatoes (waxy, sliced into pieces about the thickness of a £1 coin - about 3mm)
  • 1 medium onion (sliced)
  • 2 cloves garlic (sliced finely)
  • 2 tablespoons olive oil
  • 1¾ ounces butter (a thick slice)
  • 3½ ounces taleggio cheese (sliced)
  • thyme (leaves, a small handful)

Method

Nigel Slater's Slow Fried Potatoes With Thyme and Taleggio is a community recipe submitted by gemma11 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a shallow pan (about 22cm diameter) met the butter with the oil and add the onions. Fry very slowly until they are pale and golden.
  • Then add the potatoes, the garlic, a little sea salt, some freshly ground black pepper and the thyme. Stir so that everything is properly mixed together and the potatoes are coated in the butter and oil then cover the pan and leave over the lowest heat to cook slowly for between 40 - 50 minutes stirring occasionally until the potatoes are cooked through.
  • When done add the taleggio to the pan and cover for a couple of minutes.
  • Serve either just with a green salad or as a side dish.
  • In a shallow pan (about 22cm diameter) met the butter with the oil and add the onions. Fry very slowly until they are pale and golden.
  • Then add the potatoes, the garlic, a little sea salt, some freshly ground black pepper and the thyme. Stir so that everything is properly mixed together and the potatoes are coated in the butter and oil then cover the pan and leave over the lowest heat to cook slowly for between 40 - 50 minutes stirring occasionally until the potatoes are cooked through.
  • When done add the taleggio to the pan and cover for a couple of minutes.
  • Serve either just with a green salad or as a side dish.
  • Tell us what you think