Pan-Fried Herby Potatoes With Sweet Oven-Roasted Onions And Cherry Tomatoes

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6-8 small brown onions

Olive oil, to fry, plus extra to drizzle

250 g punnet cherry truss tomatoes

800 g kipfler potatoes, scrubbed

2 tbs extra virgin olive oil

Handful flat-leaf parsley, finely chopped

2-3 thyme sprigs, leaves picked, plus extra sprigs to serve

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