Pellkartoffeln mit Kräuterquark (potatoes in their skins with herb quark)

⏱ 40 min · 🍽️ 4 Portionen · 🧂 14 Zutaten

Zutaten

  • 1.2 kg waxy potatoes (small, of equal size)
  • 1 tsp salt for the cooking water
  • 1 tsp caraway seeds
  • 500 g quark (20 % fat)
  • 100 ml milk
  • 1 piece onion (small)
  • 4 tbsp snipped chives
  • 2 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 1 tsp lemon juice
  • salt to taste
  • pepper to taste
  • 1 pinch sweet paprika
  • 40 g butter or margarine

Zubereitung

  1. Wash the potatoes thoroughly but do not peel them. Put them into a pot with water, the salt for the cooking water and the caraway seeds and cook them covered until a knife slips in easily.
  2. Meanwhile stir the quark with the milk in a bowl until smooth and creamy.
  3. Peel the onion and dice it very finely. Stir the diced onion, the snipped chives, the parsley and the dill into the quark.
  4. Season the herb quark generously with the lemon juice, salt and pepper and chill it until serving.
  5. Drain the potatoes, let them steam off briefly and bring them to the table hot; everyone peels their own at the table.
  6. Dust the herb quark with the sweet paprika and serve it with the potatoes, along with the butter or margarine in pieces.
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Pellkartoffeln mit Kräuterquark (potatoes in their skins with herb quark)

A German classic that comes to the table all over Germany: hot Pellkartoffeln with cold herb quark are the simplest supper in German cooking and, in many families, a fixed Friday dish. The quark is stirred creamy with milk and seasoned so freshly with chives, parsley, dill and onion that it gives the steaming potatoes everything they need. If you like, put a knob of butter or margarine on the broken-open potato.

⏱

Kochzeit

40 min

🍽️

Portionen

4

🧂

Zutaten

14

Original ansehen ↗

Nährwerte

pro Portion

440 kcal

Kalorien

22 g

Eiweiß

15 g

Fett

52 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~3,70 € · ~0,95 €/Portion
  • 🛒

Zubereitung

  1. 1

    Wash the potatoes thoroughly but do not peel them. Put them into a pot with water, the salt for the cooking water and the caraway seeds and cook them covered until a knife slips in easily.

  2. 2

    Meanwhile stir the quark with the milk in a bowl until smooth and creamy.

  3. 3

    Peel the onion and dice it very finely. Stir the diced onion, the snipped chives, the parsley and the dill into the quark.

  4. 4

    Season the herb quark generously with the lemon juice, salt and pepper and chill it until serving.

  5. 5

    Drain the potatoes, let them steam off briefly and bring them to the table hot; everyone peels their own at the table.

  6. 6

    Dust the herb quark with the sweet paprika and serve it with the potatoes, along with the butter or margarine in pieces.

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