4 Idaho russet potatoes
1/4 c. butter, melted
1 tbsp. grated onion
1 tsp. salt
1/8 tsp. pepper

Scrub potatoes and cut lengthwise into 1/2 inch slices; do not peel. Place in single layer on greased sheet.

In small skillet, mix butter, onion, salt and pepper; brush mixture over potato slices. Cover with foil; bake at 425 degrees for 35 to 40 minutes until potatoes are tender when pierced with a fork.