Zutaten für Gauranga Potatoes
- Potatoes
- Olive Oil
- Asafoetida Powder
- Dried Rosemary
- 1/2 teaspoon black pepper
- Turmeric
- Light Sour Cream
- 4 tablespoons melted butter
- 1 teaspoon salt
- 2 tablespoons water + 4 cups for boiling potatoes
- Sweet Paprika
- Fresh Parsley
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Zubereitung von Gauranga Potatoes
- Peel and thinly slice 2 lbs Yukon Gold potatoes.
- Boil potato slices in a 5-quart saucepan with 4 cups lightly salted water until tender-crisp (about 10-12 minutes).
- Drain potatoes in a colander and set aside.
- Preheat oven to 375°F (190°C). Line a baking sheet with foil to catch any drips and place it on the lower oven rack.
- Heat 2 tablespoons olive oil in the same saucepan over medium heat. Add 1/4 teaspoon asafetida and sauté for 30 seconds until fragrant.
- Stir in 1 tablespoon fresh rosemary, 1/2 teaspoon black pepper, and 1/2 teaspoon turmeric. Cook for 1 minute.
- Reduce heat to low. Stir in 1 cup sour cream, 4 tablespoons melted butter, 1 teaspoon salt, and 2 tablespoons water. Whisk until smooth.
- Remove from heat and gently fold in the cooked potatoes.
- Pour the potato mixture into a greased 9x13 inch casserole dish. Sprinkle with 1 teaspoon paprika.
- Bake for 30-40 minutes, or until golden brown and bubbly.
- Garnish with 2 tablespoons chopped fresh parsley before serving.
- Serve hot as a side dish or light meal.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
9g
Fat
39g
Carbs
18g
