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Indian Potatoes

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  • 8 medium potatoes, peeled and sliced
  • 1 tablespoon olive oil
  • 3/4 teaspoon yellow asafetida powder
  • 1/2 teaspoon ground rosemary
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 3 cups sour cream
  • 1 tablespoon melted butter
  • 2 teaspoons salt
  • 1/2 cup water
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley


  1. Boil the potato slices in lightly salted water in a saucepan until they are cooked but firm. Remove and drain.
  2. Add the olive oil to a medium-size saucepan, over moderate heat and when hot, add the asafetida. Sauté briefly; add the rosemary, pepper and turmeric and stir briefly.
  3. Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.
  4. Combine the potato slices and sour cream sauce in a mixing bowl.
  5. Pour the mixture into a casserole dish, sprinkle with paprika, and place in the top of a preheated 325 degree F oven.
  6. Bake for 30 minutes or until the top is golden brown.
  7. Garnish with fresh parsley and serve hot.