Kräuterquark mit Kartoffeln (German Herb Curd with Potatoes)

Ingredients

• 1 lb waxy potatoes (such as Yukon Gold)
• 1.5 teaspoons kosher salt
• 1 cup full-fat quark or sour cream
• 2 tablespoons fresh chives, finely chopped
• 1.5 tablespoons fresh dill, finely chopped
• 1.5 tablespoons fresh parsley, finely chopped
• ½ teaspoon fresh tarragon, finely chopped
• ¼ teaspoon black pepper, freshly ground
• 1 teaspoon lemon juice, freshly squeezed
• 1 teaspoon extra-virgin olive oil

Instructions

1. 1

   Place a large pot on high heat and fill it with enough cold water to cover 1 lb of waxy potatoes (such as Yukon Gold) by about 2 inches. Bring the water to a rolling boil, then add 1 teaspoon of kosher salt.

2. 2

   While the water heats, scrub the potatoes under cold running water with a stiff vegetable brush to remove any soil. Leave the skins on—they'll hold the potatoes intact during cooking and add earthy flavor.

3. 3

   Once the water is boiling and salted, carefully add the whole potatoes and maintain a gentle boil. They should be fully submerged. Cook until a skewer slides through the center with no resistance, about 15–18 minutes depending on size. Avoid overcooking, or they'll become mealy.

4. 4

   While the potatoes cook, prepare the herbs. Finely chop 2 tablespoons of fresh chives, 1.5 tablespoons of fresh dill, 1.5 tablespoons of fresh parsley, and 0.5 teaspoon of fresh tarragon. Keep each herb separate so you can distribute them evenly—this ensures balanced flavor in every spoonful.

5. 5

   Spoon 1 cup of full-fat quark (or sour cream if quark is unavailable) into a medium bowl. Fold in all the chopped herbs, 0.25 teaspoon of freshly ground black pepper, 1 teaspoon of freshly squeezed lemon juice, and 0.5 teaspoon of kosher salt. Taste and adjust seasoning—the acid should brighten the herbs, and the salt should amplify their flavor without dominating.

6. 6

   Drain the potatoes in a colander and return them to the warm pot—they'll stay hot and slightly steamy while you plate. If they seem dry, toss gently with 1 teaspoon of extra-virgin olive oil and the remaining 0.5 teaspoon of kosher salt.

7. 7

   Divide the warm potatoes between two shallow bowls or plates. Spoon the herb quark generously alongside the potatoes. Drizzle any herb-infused liquid from the quark over the top. Serve immediately while the potatoes are still warm—the contrast between hot potatoes and cool, creamy herb quark is essential to the dish.

Tools you’ll need

• large pot
• vegetable brush
• skewer or thin knife
• colander
• medium mixing bowl
• spoon or spatula
• two shallow bowls or plates

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