Kräuterquark mit Kartoffeln
Tender boiled potatoes served with a creamy herb-studded quark sauce, a classic German comfort dish. Naturally vegetarian, ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 215
- Protein
- 14g
Ingredients
- 1.25 lb waxy potatoes (e.g., Yukon Gold)
- 1 teaspoon salt
- 1 cup quark or Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- ¼ teaspoon black pepper
Instructions
- 1
Place potatoes in a large pot and cover them completely with cold water from the tap, about 2 inches above the potatoes.
- 2
Add 1 teaspoon salt to the water, then bring to a boil over high heat—you'll see large, rolling bubbles breaking across the entire surface.
- 3
Once boiling, reduce heat to medium and simmer gently until a fork slides through the thickest potato with no resistance, about 15–18 minutes.
- 4
Drain the potatoes in a colander and let them sit in the pot off the heat for 2 minutes to dry slightly.
- 5
While potatoes cook, place quark in a small bowl, then stir in the dill, chives, and 0.25 teaspoon black pepper until the herbs are evenly distributed.
- 6
Divide the warm potatoes between two plates, mounding them in the center of each plate.
- 7
Spoon half of the herb quark sauce onto the side of each plate's potatoes—the sauce should sit in a generous dollop next to, not covering, the potatoes.
Tools you’ll need
- large pot (4–5 quart)
- colander
- small mixing bowl
- wooden spoon
- fork
- two dinner plates
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