Instructions

1. Put the potatoes in a large pan of cold water and bring to the boil. Simmer for about 10 minutes until tender, not soft. Drain and rinse under cold water, then set aside to cool.
2. When you’re ready to cook, thinly slice the onion. Slice the potatoes into 5mm thick rings.
3. Heat half of the oil in a large frying pan, add the onion and sauté for 5 minutes. With a wooden spoon, move them to the side, add more oil, then add a layer of potatoes into the pan. Scatter the thyme leaves over them, then season with salt and pepper.
4. Turn up the heat a bit and fry the potatoes until golden, then turn them over and add the garlic.
5. After a couple of minutes or so, add the red wine vinegar and deglaze the pan by stirring everything gently.
6. If you’re pan is not large enough you might need to do the above in two batches.
7. Finally, add the olives and you’re ready to serve.