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Tomato curd with potatoes

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Ingredients for 4 servings:

  • 8 large potatoes
  • 4 tbsp olive oil
  • 4 tomatoes
  • 500 g quark (low-fat quark)
  • 2 garlic cloves
  • Salt, coarse
  • Paprika powder, sweet
  • 1 bunch dill, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the potatoes, rub them with two tablespoons of olive oil, and sprinkle with coarse salt. Wrap each potato individually in a piece of aluminum foil. Place on a baking tray and bake in the oven. Bake in a preheated oven at 200°C (gas mark 3) for one hour. Meanwhile, wash, deseed, and dice the tomatoes. Mix the quark with the remaining oil, crushed garlic, salt, and paprika. Fold in the chopped dill and diced tomatoes. Serve with the hot potatoes and lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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