1kg potatoes, peeled
1/3 cup olive oil
2 rashers bacon, chopped
1 onion, chopped
2 spring onions, sliced
1 Tablespoon fresh thyme leaves
1 clove garlic, crushed
salt and freshly ground black pepper
1. Cut potatoes into 2cm cubes. Boil water in a large pan, add potato; bring water back to boil; cook 5 minutes. Drain well; dry on a clean tea towel.
2. Heat oil in a large heavy-based frying pan. Add bacon, onion and spring onion; cook 5 minutes. Add potato and cook slowly, shaking pan occasionally, for 20 minutes or until tender. Turn potato frequently to prevent sticking. Partially cover pan halfway through cooking. The steam helps cook the potato through.
3. Add thyme and garlic with salt and pepper to taste in the last few minutes off cooking. Increase heat to crisp potatoes, if required.
Note: Potatoes can be cooked ahead of time and reheated in a heavy-based pan moistened with olive oil. Use fresh rosemary instead of thyme, if liked.