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indian Potatoes 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 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 Medium-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 With Paprika, And Place In The Top Of A Preheated 325 Degree F Oven. Bake For 30 Minutes Or Until The Top Is Golden Brown. garnish With Fresh Parsley And Serve Hot. |
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