Fire potatoes with herb curd

Ingredients for 12 servings:

• 10 kg potatoes, large, thick, floury
• 3 kg low-fat curd cheese
• ½ jar of carbonated mineral water
• 3 onions, finely chopped
• 3 garlic bulbs, Chinese, finely chopped
• 1 bunch of parsley
• 1 bunch chives, finely chopped
• salt and pepper
• Paprika powder, hot

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Potato bread with cheese

During the potato harvest season, the traditional potato broth (Grumbeerbroode) begins in some places in Saarland. First, a large fire is built; we’ll need the embers later. Once the fire has burned down, the embers are spread evenly with a rake. Then the potatoes are placed on the embers and left to “sweat” for a quarter of an hour. Aluminum foil, grill mats, and the like are a sin; the potatoes go into the fire as they are. Afterward, the potatoes are completely covered with embers. The preparation time can vary depending on the size of the potatoes. You should always check the inside of the potatoes every now and then. The process usually takes between 30 and 50 minutes. Depending on your taste, you can eat only the inside of the potato, but I prefer the potato whole with the charred skin – perhaps not as healthy, but a must once a year! This includes homemade herb quark, which is prepared as follows: Place the low-fat quark in a bowl. Add the sparkling mineral water and mix it thoroughly with the quark, which makes it a bit fluffier. Next, add the finely chopped onions, finely chopped Chinese garlic, parsley, and finely chopped chives and mix everything thoroughly. Season the quark with salt, pepper, and paprika to taste. Serve the hot potatoes with the chilled quark.