2 pounds new potatoes Salt and fresh pepper 4 medium tomatoes ¼ cup olive oil 2 onions, quartered and sliced thinly ¼ cup dried thyme 3 garlic cloves, sliced ¼ lemon, sliced thinly 1/3 cup kalamata or nicoise olives, pitted and chopped (optional) Preheat the oven to 400. Boil potatoes in salted water for 4 minutes and pull them out –don’t dump the water! Rinse potatoes in cold water to stop them from cooking further. Plunge tomatoes in the hot water for 20 seconds each and rinse with cold water. Peel off the skin, quarter, and remove the seeds. Coarsely chop ¾ of tomatoes and thinly slice the rest. Heat half the oil in a skillet and add the onions, thyme and pepper. Sauté until the onions wilt completely and begin to brown, about 8 minutes. Add this mixture to the bottom of a baking dish and layer in all the ingredients, finishing the top with more salt and pepper as well as the remaining oil. Cover and bake for 25 minutes. Uncover and finish for another 20-30 minutes or until the potatoes and fully tender.