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.