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CRISPY OVEN POTATOES 
1/4 c. butter, melted
1 tbsp. grated onion
1 tbsp. chopped parsley
1/2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. (6 oz.) shredded Cheddar cheese
6 lg. potatoes

Combine first 6 ingredients. Layer potatoes in lightly greased 13 x 9 inch pan brushing each layer with butter mixture. Bake at 425 degrees for 40 minutes or until potatoes are tender. (I stir at least once.) Sprinkle with cheese and melt.
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