Review of last recipe (photo above) - First, as you can see, there are no spinach raviolis floating in the soup.  Second, this was one of the worst cooking days of my life ... (I'm sure you've had them) when lots of things went wrong.  I haven't made fresh pasta more than a couple times in my life, but thankfully, had a class at the King Arthur Flour Company store in VT a few years ago, so I know how the dough should feel etc etc.  This recipe had way too much egg in it ... the dough was too mushy.  When I tossed it out and decided to use the King Arthur recipe, in my notes, I wrote if adding spinach to make spinach pasta, only use 1/2 egg, so the prior recipe is flawed big time.  I ended up making another batch of dough ... then my pasta machine wouldn't screw under my counter well enough to work it myself (and my husband was NOT a great helper), some of the chopped onions being transferred to the soup fell to the floor, I only have a small Cuisinart so the soup had to be pureed in batches, and on and on.  Actually the soup is pretty good (though unexciting), the raviolis just okay.  Since, in the end, I only made 12 raviolis, I put more tomato paste and oregano in the soup and it is now going to turn into a more useful spaghetti sauce.

TODAY'S RECIPE - OVEN-FRIED POTATOES
Thank goodness ... something easy.  This was published by The Boston Globe on December 14, 1983.

Serves 6

1/4 cup oil
1/2 cup butter
1/2 tsp minced garlic
1/4 tsp salt
freshly ground pepper
1/2 tsp thyme
3 lbs. boiling potatoes, cut into 1/3" slices
2 tbsp minced parsley

Melt the butter with the oil over low heat in a shallow 9" - 12" baking dish.  Remove from heat.  Add the garlic, salt, pepper and thyme and mix well.  Add the sliced potatoes and toss until they are well coated with the butter mixture.  Cover with plastic wrap and refrigerate if not ready for cooking.  They will take 45-50 minutes in a 350 degree oven.

Place, uncovered, in oven and bake for 45 minutes, turning frequently until the potatoes are tender when pieced with the tip of a knife.  Run under the broiler for 5 minutes or until nicely browned.  Sprinkle with parsley and serve immediately.