Slow-Fried Potatoes with Thyme and Brie

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This recipe is from one of the first cookery books I had growing up – ‘Real Food’ by Nigel Slater and is packed with delicious, comfort food recipes.

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It isn’t due to excessive scanning for recipes that the book looks a little worse for wear. We rescued a border collie called Tom who was an amazing dog, but had a few special tendencies. Sometimes when we went out and he was left alone he took his anxiety out on the post, the cookery books in the kitchen or once when I left my bedroom door open; my school books. My parent’s had to write a letter to my Business Studies teacher, who was also the Headmistress, explaining that our dog had actually eaten my homework!

Somehow Tom managed to leave the recipes in tact so I have still been able to use it. I was in Tesco the other day and I saw a new revamped version of the book. Obviously it didn’t look like my book at all! I won’t replace my book though, it always makes me think of Tom who only left us last year.

Back to the recipe! I haven’t made this recipe for a while – definitely not in the two and a half years Rien and I have lived together. It was only after Christmas when I was looking at what was in the fridge and saw some brie that I remembered this recipe. Nigel’s original recipe says to use taleggio cheese but the first time I went to make this they didn’t have any in the supermarket so I used brie instead. It was delicious so since then I have always stuck to brie. Please feel free to use talleggio and tell me if I’ve been missing out all these years!

500g waxy new potatoes
1 medium onion finely chopped
2 cloves of garlic finely chopped
2 tbsp olive oil
50g butter
Salt and pepper
2 tbsp fresh thyme
100g brie (or taleggio)

  1. Cut the potatoes into slices approximately the width of a £1 coin
  2. In a large, shallow pan melt the butter and the oil. Once melted add the onions and fry very slowly until they are pale and golden

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  1. Next add the potatoes, garlic, salt, pepper and thyme leaves. Stir to make sure everything is properly mixed and the potatoes are coated in the butter and oil. Cover the pan and leave on the lowest heat to cook slowly for 40-50 minutes. Stir them every so often to make sure they don’t stick to the bottom of the pan

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  1. Test to see if the potatoes are cooked by sticking the point of a knife into them. If the knife goes in easily, they’re done if not give them a few more minutes before testing again
  2. When the potatoes are cooked, lay slices of cheese onto the potatoes and cover with the lid for a couple of minutes to allow the cheese to melt

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This recipe makes enough for four people to have as a side dish for a main meal. It is guaranteed to be very popular so you could always do a few more potatoes encase people ask for seconds (which the will!). This is s delicious and slightly different way of having potatoes instead of normal boiled new potatoes. It does take a little bit of time, but once you’ve prepared all of the ingredients you can leave it to slowly cook away and only come back to give it a stir once in a while.

I absolutely love this recipe so I’d love to know if you try it!

 

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