2 TBS butter, melted

2 TBS olive oil

1 tsp Worcestershire Sauce

1/2 tsp dried thyme

1/4 tsp garlic powder

½ tsp paprika
¼ tsp salt
¼ tsp freshly ground black pepper

1 medium onion, peeled and cut into thin slices

8 medium potatoes

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a 9 inch round baking dish very well.   Set aside.

Peel your potatoes and cut them into half lengthwise and then cut each half into very thin slices.  Keep them together.   Slide a knife under each potato half and place them into the buttered baking dish.  Stick some onion here and there in between the slices, wedging it in here and there. NO need to put it in between every slice.  Divide it more or less equally amongst the potatoes.   Whisk together the remaining ingredients and pour them evenly over top of the potatoes.  Cover the baking dish loosely with foil.  Place into the preheated oven.   Roast for about 45 minutes.  Uncover and roast for a further 25 to 30 minutes until the potatoes are done through and the are golden brown on top with crispy edges here and there.  

Serve hot with your favourite meats.  Steak and Lamb go especially well.