Gluten-Free, Dairy-Free Spicy Country Potatoes

SERVES 8 TO 12

The right blend of spices makes this potato salad a hit on any occasion. Perfect as a side for picnics, family gatherings or tonight’s summertime supper. Add cooked red beets and serve on a bed of fresh baby greens for an eye-catching, vitamin-packed twist.

3.5 lbs potatoes (7 or 8 medium potatoes), washed
    and cut into bite-sized pieces
1 teaspoon olive oil, for greasing pan
1 stick (4 oz) butter or dairy-free margarine or butter
    substitute of choice, softened
2 cups sour cream or plain yogurt or dairy-free
    substitute of choice
2 teaspoons turmeric powder
1 teaspoon paprika, more for garnish
1 teaspoon coarsely ground black pepper
1 teaspoon rosemary, finely chopped, more for garnish
¼ cup finely chopped onion or ½ teaspoon gluten-free asafoetida (hing)
¼ teaspoon cumin powder
1 teaspoon gluten-free Italian seasoning
1 teaspoon salt or to taste
½ teaspoon crushed red pepper, optional

1. In a large saucepan, cover potatoes with water and boil them until just tender. Drain completely. Place cooked potatoes in a large mixing bowl and set aside.

2. Preheat oven to 350 degrees F. Oil a 9x13-inch baking dish.

3. In a small bowl, combine butter and sour cream, blending well. Add all the spices, folding into sour cream mixture until well blended.

4. Gently blend sour cream mixture into potatoes until all potatoes are evenly coated.

5. Pour potatoes into prepared baking dish. Place on center rack and bake uncovered in preheated oven for 30 minutes or until potatoes start to brown.

6. Garnish with rosemary sprigs and sprinkle with paprika. Serve hot or cold.

Each serving contains 234 calories, 14g total fat, 7g saturated fat, 0g trans fat, 20mg cholesterol, 293mg sodium, 25g total carbohydrates, 3g fiber, 4g protein.