Ingredients

1 pound medium Yukon Gold potatoes, ideally the size of the apples

　　6 tablespoons extra-virgin olive oil

　　3 cloves garlic, unpeeled, smashed

　　4 sprigs thyme, plus 1 tablespoon fresh thyme leaves

　　1 bay leaf

　　3 apples, peeled, cored, and cut into 8 wedges each

　　4 tablespoons unsalted butter

　　2 quince, peeled, cored, and cut into 12 wedges each

　　1/4 cup chopped flat-leaf parsley

　　Kosher salt and freshly ground black pepper

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Toss the potatoes with 1 tablespoon olive oil, the garlic, thyme sprigs, bay leaf, and 1 teaspoon salt. Place in a roasting pan, cover with aluminum foil, and cook about 45 minutes, until tender when pierced. (Depending on the size, age, and variety of potatoes, cooking time will vary.)

　　

Step 3

When the potatoes have cooled, peel them. Cut the potatoes in half lengthwise, and then place them, cut side down, on a cutting board. Cut each half crosswise into four or five wedges.

　　

Step 4

While the potatoes are cooking, heat a large sauté pan over high heat for 2 minutes. Swirl in 1 tablespoon olive oil and wait 1 minute. Carefully place the apples in the pan, flat side down. Add 2 tablespoons butter, and season with 1 teaspoon thyme leaves, 1 teaspoon salt, and a pinch of black pepper. Turn the heat down to medium, and cook about 5 minutes, until the apples are a beautiful deep golden brown. Turn the apples over, and continue cooking until they’re golden on the second side. They should be tender and cooked through. Transfer them to a plate to cool.

　　

Step 5

Repeat this process with the quince. (They will take a little longer to cook.)

　　

Step 6

Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait 1 minute. Place the potato wedges carefully in the pan, and season with the remaining teaspoon thyme leaves, 1/4 teaspoon salt, and some freshly ground black pepper. Cook the potatoes about 8 minutes, until they are crispy on one side. (Don’t try to move them or turn them if they are stuck to the pan; they will eventually release themselves if you’re patient.)

　　

Step 7

Turn the potatoes over, add another tablespoon olive oil to the pan, and season the second side with 1/4 teaspoon salt. Cook another 3 to 4 minutes, and then add the apples and quince. Cook a few more minutes, tossing well to combine. Taste for seasoning, and add the parsley.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)