Gouranga Potatoes

8 medium potatoes
½ cup melted butter
2 cups sour cream
1 teaspoons turmeric
2 teaspoons salt
¼ teaspoon hing
½ teaspoon ground rosemary
1 teaspoon black pepper
t teaspoon paprika
In large saucepan parboil potatoes. Drain and refrigerate. When potatoes are cooled, peel and cut in ½-inch slices.

Preheat oven to 400°.

In bowl combine sour cream, butter, and spices. Add potatoes to sour-cream mixture. Stir gently and place in casserole dish. Cover and bake 25 minutes. Serve hot.

Serves 4.

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