1 medium yellow onion, peeled and chopped
2 tbl. flour
4 tbl. olive oil
2 tbl. parsley, chopped
1/4 tsp. ground nutmeg
Salt and pepper to taste
Grated rind and juice of 1 lemon
Peel and cut the potatoes into quarters. Parboil in salted boiling water for 3 minutes, then drain. Mix all the remaining ingredients, except the lemon juice, in a large salad bowl. Place mixture in a buttered baking dish, and drizzle a little more oil over the top.
Bake in a 450 oven for 20 to 25 minutes, until nicely browned and tender. Pour the lemon juice over the top just before serving. Keep this dish very hot until you serve it.
From the Frugal Gourmet, by Jeff Smith.