in Germany

Jacket potatoes and quark

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Ingredients for 4 servings:

  • 1 kg low-fat curd cheese
  • 3 shots of milk
  • 1 tbsp herbs de Provence
  • 1 tsp dill
  • 5 cloves garlic
  • 3 onions
  • 3 dashes of lemon juice
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 kg jacket potatoes
  • Butter or linseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Grate the garlic and onions, blend them, or chop them very finely. Mix them with the remaining ingredients. Most importantly, let them sit overnight. The next day, boil the potatoes in their jackets. Season the quark again and stir in a little more milk if it’s too thick. Break open the hot potatoes, add knobs of butter or linseed oil, and serve with the quark. Serve with a light, simple tuna salad or Bismarck herring. This dish also tastes great on its own.

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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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