2. In a large frying pan heat a couple of tablespoons of olive oil then sauté the onions with the thyme for about 10 minutes so they are nicely caramelised and golden brown. When the onions are ready add the anchovies and cook for a couple of minutes until they have dissolved, then add the vinegar and cook over a high heat so that the vinegar evaporates.
3. Remove the onion mixture from the pan and set aside then wipe the pan clean and place back on the heat with more olive oil. When the oil is hot add the potatoes and season with sea salt and pepper then cook until nice and golden brown. Just before the potatoes are finished cooking add the garlic slices and toast them slightly then drain off the excess oil from the potatoes.
4. Place back on the heat then add the onions and toss well to coat all over with the sweet, sour and salty onions. Stir in the chopped flat leaf parsley, season and serve.
Recipe courtesy of www.branston.com