Potatoes, Provencal

Trim raw potatoes to the shape of corks, then cut them across three-sixteenths of an inch in thickness; wipe perfectly dry and saute slowly in oil so they have plenty of time to cook, then add a little garlic and a little onion all finely chopped; salt them and finish in the oven just when serving; drain off the butter and strew over with chopped parsley and lemon juice.