GAURANGA (GOLDEN) POTATOES
This recipe is from “Great Vegetarian Dishes from Around the World.”

8 med. potatoes, peeled and sliced thin
1 Tbsp. olive oil
¾ tsp. yellow asafetida powder
½ tsp. ground dried rosemary or oregano
¼ tsp. freshly ground black pepper
½ tsp. turmeric
3 C. sour cream
1 Tbsp. melted butter
2 tsp. salt
½ C. water
1 tsp. sweet paprika
2 Tbsp. fresh parsley, chopped

1. Boil the potato slices in lightly salted water in a quart sized saucepan until they are cooked but firm. Remove and drain.
2. Add the olive oil to a medium saucepan over moderate heat and when hot, add the asafetida. Sauté momentarily.
3. Add the rosemary, black pepper, and turmeric and stir briefly.
4. Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.
5. Combine potato slices and sour cream mixture into a casserole dish, sprinkle with paprika, and bake at 390 degrees for 30 minutes or until the top is golden brown.
6. Garnish with fresh parsley and serve hot.