4 large Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 tablespoons canola oil
6 tablespoons unsalted butter
2 large yellow onions, halved and thinly sliced
Pinch of sugar
4 teaspoons white wine vinegar
1/4 cup chopped fresh flat-leaf parsley
2 sprigs fresh thyme, leaves removed, plus more for garnish
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