Recipe for cooking indian potatoes

Recipes from India :: Indian Rice, Potato and Grain Side Dishes

8 med. potatoes, peeled and sliced
1 Tbsp. olive oil
3/4 tsp. yellow asafetida powder
1/2 tsp. ground rosemary
1/4 tsp. black pepper
1/2 tsp. turmeric
3 c. sour cream
1 Tbsp. melted butter
2 tsp. salt
1/2 c. water
1 tsp. sweet paprika
2 Tbsp. chopped fresh parsley

Boil the potato slices in lightly salted water in a saucepan until they are cooked but firm. Remove and drain.

Add the olive oil to a med.-size saucepan, over moderate heat and when hot, add the asafetida. Sauté briefly; add the rosemary, pepper and turmeric and stir briefly. Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.

Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole dish, sprinkle and distribute with paprika, and place in the top of a preheated 325 degree F oven. Bake for 1/2 an hour or until the top is golden brown.

Garnish with fresh parsley and serve hot.