Recipe by Happy Harry #2
Slices of potato folded with herbs, butter, and sour cream and then baked to a golden brown. Not your "every day" fare! Irresistibly rich and delicious, yet effortless to prepare. Comes from a vegetarian cookbook.
Top Review by Bonnie G #2
We really liked this very differant potatoe recipe. I made a few changes due to necessity, for the asafetida powder, didn't have that so when I clicked on it said you could sub garlic or onion powder - I chose to use fresh garlic. We had company as I wanted something a little differant to go with the steak dinner I prepared. It was so easy, I made it early in the day, covered with foil and put into fridge until I was ready to pull it out and bake in the oven to finish off. Very cream with a nice crisp pototoe top. The only thing I might do differant next time is increase the spices, specially the tumeric for both color and spicyness but that's just a personal taste.
- 8 medium potatoes, peeled and sliced (medium)
- 1 tablespoon olive oil
- 1⁄4 teaspoon asafoetida powder
- 1⁄2 teaspoon dried rosemary, ground
- 1⁄4 teaspoon black pepper, fresh ground
- 1⁄2 teaspoon turmeric
- 2 1⁄2 cups light sour cream
- 1 tablespoon butter, melted
- 1 teaspoon salt
- 1⁄2 cup water
- 1 teaspoon sweet paprika
- 2 tablespoons fresh parsley, chopped
Directions See How It's Made
- Boil the potato slices in lightly salted water in a 5 quart saucepan until they are cooked but still firm. (DON'T OVERCOOK). Drain and leave in colander.
- Preheat oven to 375 degrees. Protect your oven from possible overflow with cookie sheet or foil on the lower shelf.
- Heat oil in in same saucepan over medium heat and when hot, add the asafetida. Saute quickly and add rosemary, black pepper and tumeric and stir briefly.
- Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.
- Off the heat, add the potatoes and gently combine. Pour mixture into a casserole dish, sprinkle with paprika, and place in the top portion of preheated oven.
- Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley. Serve hot.