John Myers
Rustic Curd Potatoes
The perfect rustic curd potatoes recipe with a picture and simple step-by-step instructions.
- 1 kg Small, new potatoes
- 1 shot Mineral water
- 350 g Lowfat quark
- 1 tbsp Mustard
- 2 Ginger-Pepper-Cucumber, finely diced
- 1 shot Cucumber water
- 1 Shallot, finely diced
- Chopped chilli, to taste
- 3 Spring onions, cut into thin rings
- 2 Branches Rosemary, the needles finely chopped
- 1 Solo garlic, finely grated
- Black pepper from the mill
- Salt
- I used my ginger-pepper-cucumber for this recipe. There is always a piece of chili and a whole shallot in these cucumbers. I used this here for this recipe. You can of course also use other cucumbers and then also fresh chilli and fresh shallot.
- Scrub the potatoes nice and clean and then cook them in sufficiently salted water.
- In the meantime, stir the low-fat quark with the mineral water until smooth. The mineral water ensures that the quark gets a slightly creamy consistency, then add a good dash of cucumber water. Then add the mustard, garlic, shallot, chilli, rosemary and cucumber and stir, then season with salt and pepper. Please remember to “over-season” the quark, as the potatoes use a lot of seasoning.
- When the potatoes are cooked, drain them and let them cool for a maximum of 5 minutes. Then with a sharp knife and WITH BOWL (especially with new potatoes the peel tastes really good and it would be a shame to throw it away) cut into slices and add to the quark while it is still hot and mix well.
- Now you have two options. Either you get the potatoes warm immediately – then it feels like jacket potatoes with quark. Or you fill it – like me – straight away in projection glasses and let them steep in the refrigerator for at least 4 hours (preferably overnight) and serve them as a side dish as a kind of potato salad.
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