2 pounds potatoes, sliced 1/4 inch thick
1/4 cup butter
1/4 cup chopped onion
1 tablespoon lemon juice
1 teaspoon garlic powder
1 tablespoon water
1 teaspoon dried minced onion
salt and pepper to taste
1/4 teaspoon dried tarragon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) jumbo muffin cups.
In a blender combine butter, onion, lemon juice, garlic powder, water, onion salt, garlic powder, water, lemon juice, lemon salt, garlic powder, onion salt and salt. Transfer mixture to one side of prepared muffin cups.
In a mixing bowl, beat egg yolks until frothy.
Tip: In a blender, combine potatoes, onion, lemon juice, garlic powder, water, lemon juice, lemon salt, garlic powder, onion salt, garlic powder, onion salt, garlic powder, water, lemon juice, lemon salt, garlic powder, lemon juice, lemon salt, garlic powder, salt and pepper. Blend well. Spoon mixture into prepared muffin cups.
Place muffins in preheated oven for 45 minutes. Flip and spread remaining batter around.
Bake for 45 minutes in preheated oven, or until golden brown. Serve hot out of mouth or over hot potato salad.