Fried Potatoes

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt.
3. 3
   Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until theyre tender.
4. 4
   (The time will really depend on size, age, and variety of potatoes.)
5. 5
   When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
6. 6
   Heat a large saute pan over high heat for 2 minutes.
7. 7
   (To get the potatoes nicely browned and crisp, dont overcrowd them.
8. 8
   You may have to use two pans or brown them in batches.)
9. 9
   Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute.
10. 10
    Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper.
11. 11
    Saute the potatoes until they are crispy on one side.
12. 12
    (Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.)
13. 13
    After about 8 minutes, when theyve browned nicely on the first side, stir them to let them color on all sides.
14. 14
    Serve immediately, or set aside on a baking sheet.