Smashed Potatoes with Herb Curd Cream

5 from 8 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 4 people


  • 1 kg Potatoes (triplets)
  • 2 tbsp Olive oil
  • 1,5 tsp Salt
  • 1 tsp Black pepper, fresh from the mill
  • 250 g Low fat quark
  • 50 g Cream
  • 1 piece Organic lemon
  • 0,5 bunch Chives
  • 3 Branches Mint
  • 1 toe Garlic
  • Red chilli flakes


  • Preheat the oven to 220 ° degrees top / bottom heat. Boil the potatoes in salted water for 20 minutes. Place the potatoes on a baking sheet lined with baking paper and flatten them a little with the bottom of a saucepan so that they are about 5 cm thick. Drizzle with the olive oil, season with salt, pepper and bake in the oven for about 30 minutes.
  • Wash the chives and mint, pat dry and finely chop. Wash the organic lemon with hot water, pat dry and rub off some of the peel. Stir the quark with the cream until smooth, peel off the garlic clove and press it. Add the finely chopped herbs, lemon zest and juice, season with salt and pepper and stir well.
  • Take the potatoes out of the oven. Spread the quark on the plates and serve with the potatoes. Serve sprinkled with chilli flakes.
  • If you like, you can sprinkle the herbal quark with a little linseed oil.
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Written by John Myers

Professional Chef with 25 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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