Boiled potatoes cook with yogurt, egg, starch, garlic, and hot butter in a Kastamonu vegetable dish.
18 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the potatoes in their skins for 20 minutes.
Peel and mash the potatoes, then mix them with the crushed garlic and salt.
Whisk the yogurt, eggs, and cornstarch until smooth.
Add the yogurt mixture to the potatoes and cook over low heat for 6 minutes, stirring constantly.
Spread the mixture onto a serving plate.
Foam the tomato paste and red pepper flakes in the butter for 2 minutes.
Drizzle the tomato butter over the potato paca and serve with parsley.
💡 Tip: Keeping the yogurt mixture moving over low heat prevents the eggs from curdling.
🍽️ Serving suggestion: Spoon the tomato butter over the top and serve hot with pickles and greens.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~310
kcal calories
10
g protein
35
g carbs
14
g fat
4.3g
Sugar
3.8g
Fiber
1300.6mg
Sodium
7.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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