4 med. potatoes (about 2 lb.)
4 slices bacon
1/4 c. butter
1 med. onion, thinly sliced
1 clove garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme leaves
2 med. size tomatoes, peeled and sliced
2 tbsp. chopped parsley

Peel potatoes and cut into slices about 1/4 inch thick; set aside. In a large heavy frying pan fry bacon slowly until browned and crisp; remove bacon from pan. Drain and crumble. Add butter to drippings in pan and saute onion and garlic over medium heat until golden, about 5 minutes.

Add potatoes, salt, pepper and thyme; continue cooking, turning with a wide spatula until potatoes are lightly browned, about 10 minutes. Sprinkle diced tomatoes over potatoes, reduce heat to low, cover and cook until potatoes are tender, about 20 minutes. Turn occasionally. Serve garnished with parsley and crumbled bacon.

Serves 6.