1 1/2 pounds (scant) all-purpose potatoes (4 medium)

1/2 of a 1/4-pound stick of butter cut in 4 equal pats

1 small clove garlic, minced

1/2 teaspoon dried crushed thyme

1 tablespoon grated onion (pulp & juice)

1 tablespoon lemon juice

2 tablespoons grated parmesan cheese


Peel each potato and as you do so, drop into a bowl of cold water. Slice each potato 1/4 inch thick, and drop slices into a bowl of fresh cold water.

Line a 15 x 10 x 1 inch jelly roll pan with foil. Distribute butter, garlic, thyme and onion over the foil and heat in a 450 F oven just until butter is melted; stir well. Leave oven control on.




Drain potato slices and dry on paper towels. Arrange slices in butter mixture, turning to coat both sides and overlapping as necessary. Bake in the pre-heated 450 F oven for 15 min.

Remove from oven. Drizzle with lemon juice; sprinkle with Parmesan.  Continue baking until golden and edges are crisp- 10 to 15 minutes. Serve at once.

Makes 4 servings.

Note: If you wish, you may leave the potatoes unpeeled.