Potatoes with herb quark (German Pellkartoffeln)
20 min · 31 g protein · 405 cals / serving
A German summer supper that is mostly fresh herbs: warm new potatoes in their skins with a big bowl of cool quark beaten with chives, dill and parsley, crunchy radishes and cucumber, and a thread of nutty linseed oil over the top. Made in the time it takes to boil potatoes.
Ingredients
- 1 lb 2 oz new potatoes, small new potatoes, scrubbed and halved
Herb quark
- 2 cups quark, low-fat, or plain skyr
- 3 tbsp water, or milk
- 1 bunch fresh chives, finely snipped
- 2 tbsp fresh dill, chopped
- 3 tbsp fresh parsley, chopped
- 2 tbsp red onions, very finely diced
- 1/2 tsp salt
- 1/4 tsp black pepper
To serve
- 8 radishes, thinly sliced
- 1/2 cucumber, sliced
- 2 tsp flaxseed oil, linseed oil, or a good olive oil
Steps
- Put the halved potatoes in a pan, cover with cold salted water and bring to the boil. Simmer 12–15 minutes, until a knife slides in easily, then drain.
- While they cook, beat the quark with the water until smooth and creamy, then stir in the chives, dill, parsley, red onion, salt and pepper. Taste: it should be well seasoned.
- Spoon the herb quark onto two plates, make a hollow in each and pour in the linseed oil. Add the hot potatoes, radishes and cucumber and eat, dragging each potato through the quark.
Good to know
What is quark, and what can I use instead?
A fresh, mild, spoonable cheese, sold beside the yogurt in Germany and Scandinavia. Plain skyr or strained nonfat Greek yogurt is the closest swap outside Europe, with a little more tang.
Why linseed oil?
It is the traditional finish in eastern Germany and tastes nutty and grassy against the cool quark. Keep it in the fridge and buy small bottles; it turns bitter once it is old.
Per
- Calories
- 60
- Protein
- (30%)
- 5 g
- Fat
- (13%)
- 1 g
- Carbohydrates
- (56%)
- 9 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 102 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 810 kcal goes into the pot and 1353 g of ingredients comes out as about 1360 g of food: 60 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.