Catharina's baked potatoes Fiefhusen style with herb curd

Ingredients for 4 servings:

• 800 g potatoes, medium-sized “new” with tender skin
• 200 g butter
• 3 cloves garlic, freshly squeezed
• 1 tbsp rosemary, chopped (or 1 tbsp dried)
• 1 tsp, leveled sea salt
• 1 pinch of cumin powder
• ½ tsp cayenne pepper
• n. B. Sea salt, coarse, for sprinkling
• 1 cup of quark
• ½ bunch parsley, flat, with stems, medium-finely chopped
• ½ bunch chives, cut into fine rolls
• 1 small shallot(s), finely diced
• n. B. salt and pepper, freshly ground
• 3 tbsp cream

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Delicious side dish to meat, fish, poultry, roasts and grilled dishes

Wash the fresh potatoes thoroughly and then test which side they lie on most stably. Now, using a sharp, fine knife, cut into the potatoes from the top approximately every three millimeters, almost all the way through. Place the potatoes on a baking sheet lined with parchment paper. Carefully melt the butter in a saucepan over low heat. It should not brown or burn. Stir the garlic, rosemary, sea salt, cumin, and cayenne pepper into the butter. Keep it slightly warm and melted and let it sit for 5 minutes. Preheat the oven to 230 degrees Celsius (convection oven if possible). Now brush half of the butter over the potatoes with a teaspoon or a pastry brush. Place the baking sheet with the potatoes in the middle of the preheated oven. After 25 minutes, pour or brush over the remaining butter marinade. Total baking time: approximately 50 minutes. For larger potatoes, the baking time may need to be extended. In the meantime, combine the quark with the cream, the herbs according to the ingredients list, and the shallot, and season with salt and pepper. Arrange the potatoes on plates and garnish with a little coarse sea salt. Place a dollop of herb curd on each plate.