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1
Preheat the oven to 400F.
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2
Toss the potatoes with 1 tablespoon olive oil, the garlic, thyme sprigs, bay leaf, and 1 teaspoon salt.
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3
Place in a roasting pan, cover with aluminum foil, and cook about 45 minutes, until tender when pierced.
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4
(Depending on the size, age, and variety of potatoes, cooking time will vary.)
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5
When the potatoes have cooled, peel them.
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6
Cut the potatoes in half lengthwise, and then place them, cut side down, on a cutting board.
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7
Cut each half crosswise into four or five wedges.
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8
While the potatoes are cooking, heat a large saute pan over high heat for 2 minutes.
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9
Swirl in 1 tablespoon olive oil and wait 1 minute.
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10
Carefully place the apples in the pan, flat side down.
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11
Add 2 tablespoons butter, and season with 1 teaspoon thyme leaves, 1 teaspoon salt, and a pinch of black pepper.
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12
Turn the heat down to medium, and cook about 5 minutes, until the apples are a beautiful deep golden brown.
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13
Turn the apples over, and continue cooking until theyre golden on the second side.
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14
They should be tender and cooked through.
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15
Transfer them to a plate to cool.
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16
Repeat this process with the quince.
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17
(They will take a little longer to cook.)
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18
Heat a large saute pan over high heat for 2 minutes.
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19
Swirl in 2 tablespoons olive oil and wait 1 minute.
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20
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.
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21
Cook the potatoes about 8 minutes, until they are crispy on one side.
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22
(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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23
Turn the potatoes over, add another tablespoon olive oil to the pan, and season the second side with 1/4 teaspoon salt.
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24
Cook another 3 to 4 minutes, and then add the apples and quince.
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25
Cook a few more minutes, tossing well to combine.
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26
Taste for seasoning, and add the parsley.
