Pastetnik Potatoes

Pastetnik Potatoes


"This is a very simple and easy potato side dish. A simple yogurt dressing adorns this intriguing hot salad. It goes well with BBQ'd meat."

Ingredients 1 h 15 m {{adjustedServings}} servings 378 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 734 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a medium bowl, toss potatoes with olive oil to coat, and place in a shallow roasting pan or baking dish. Season with salt and pepper.
  3. Bake for 1 hour, or until golden brown and tender. Remove from the oven, and transfer potatoes to a large bowl. Stir in yogurt and mayonnaise to coat. Serve immediately.
Tips & Tricks
Homestyle Potato Chips

See how to make crispy homemade potato chips.

Chef John’s Special Roasted Potatoes

See a boil-and-roast method for making beautiful, crispy roasted potatoes.

Rate recipe

Your rating


Reviews 10

  1. 14 Ratings


The reviews were good, and I decided on a whim to make this. Halfway through, I panicked: did all family members review this? How could something this simple be that good? Well, when it was done, I didn't have to wonder anymore. This IS delicious! It's warm and cool, creamy and crispy, all at the same time. While I added a dash of garlic powder and a couple of shakes of dried chives to the sauce, using less yogurt and mayo than it called for, this recipe would be good (if overly saucy) as is. My only suggestion: eat it right away or let the sauce come to room temperature before mixing in with the potatoes. Otherwise, the potatoes cool to lukewarm and lose their delicious oven crispiness. It's simple and tasty - try it today!


I was a little skeptical about the yogurt with potatoes since I dislike all yogurt, but these are the best potatoes I have ever had!! Highly recommended to make just the way the recipe says. I am a horrible cook and these are soooo easy to make!


I made these tonight for a family dinner and everybody loved them! I used Yukon Gold potatoes and the only thing I did different was I added a little dehidrated onions with the olive oil and a few dashes of paprika to the sauce. I served it with meatloaf and it complimented it very nicely. Next time I make it I will not make as much of the sauce, had quite a bit of it left over so think I only need to make 2/3rds of that.