Indian Potatoes

Ingredients

• 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

Instructions

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 degrees F oven.
6. Bake for 30 minutes or until the top is golden brown.
7. Garnish with fresh parsley and serve hot.