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This is from the November 19, 1995, issue of the Newark Star Ledger. It's a "Cheap Thrills Cuisine" recipe by Lombardo and Bui, copyright 1995 by the Washington Post Writers Group.

I've given the amount of oil as it is in the original recipe. That's how I make it - it works out to 1-1/4 teaspoon of added oil per serving which I can tolerate. You can reduce the oil if desired or use cooking spray instead.

Baked Lyonnaise 'Tatoes
Serves 4.

Preheat oven to 400 degrees.

Peel and cut 4 baking potatoes into diagonal 3/8-inch slices.

Place in large bowl and mix with 1 Tablespoon olive oil and 1 teaspoon of paprika.

Bake potatoes on greased tray (cookie sheet) for 20 minutes. (Reserve bowl.)

Slice 1 large onion into strips.

In reserved bowl, mix onion strips with salt, pepper, and 2 teaspoons of olive oil.

When potatoes have baked for 20 minutes, sprinkle onions on top of potatoes and return to oven.

Bake for 20 more minutes.

Potatoes will be golden brown. Onions will soften and sweeten.

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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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