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1
Preheat the oven to 400F.
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2
Toss the potatoes with 2 tablespoons olive oil, the garlic, thyme sprigs, bay leaf, and 2 teaspoons salt.
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3
Place in a roasting pan, cover with aluminum foil, and roast about 50 minutes, until tender when pierced.
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4
Toss the breadcrumbs with 2 tablespoons olive oil.
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5
Spread them on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until light golden brown.
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6
When the potatoes have cooled, peel them and cut them in half lengthwise.
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7
Place each half, cut side down, on a cutting board, and cut crosswise into five wedges.
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8
Heat a large saute pan over high heat for 2 minutes.
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9
Pour in 2 tablespoons olive oil, swirl the pan, and wait 1 minute.
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10
Place the potato wedges carefully in the pan, cut side down.
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11
(Its okay if they wont all fit; you can add the stragglers later.)
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12
Season with 1/2 teaspoon salt, the thyme leaves, and some pepper.
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13
Cook them about 8 minutes, until they are crispy on one side.
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14
Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselves if youre patient!
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15
Now turn the potatoes over, and add any remaining potatoes to the pan with a tablespoon olive oil and 1/2 teaspoon salt.
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16
Cook another 8 minutes, scraping and tossing vigorously with a metal spatula (they dont need to lie perfectly flat this time).
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17
Add the butter, and when it foams, sprinkle the breadcrumbs into the pan.
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18
Saute, stirring continuously, 2 to 3 minutes, until the potatoes are deep golden brown and completely coated in the crumbs.
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19
You want to cook the potatoes and crumbs together as long as possible without letting the crumbs burn.
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20
Toss in the parsley, and taste for seasoning.
