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Jacket Potatoes with Herb Quark & Linseed Oil | Summer Classic
(0)
40 min
Quick
Knuspr-Küche
Ein traditioneller deutscher Sommer-Brunch-Klassiker: Zarte Pellkartoffeln treffen auf herrlich cremigen Speisequark mit frischem Schnittlauch, Petersilie und Dill, abgerundet mit wertvollem, nussigem Leinöl und knackigen Radieschen.
Ingredients
Preparation method
Boil the jacket potatoes
Thoroughly wash and scrub the waxy potatoes under cold water. Place in a pot, cover with plenty of cold water, add 1 tsp fine salt, and bring to a boil. Cook over medium heat for approx. 20 to 25 minutes until soft when tested with a knife.
Prepare the herb quark
While the potatoes are cooking, cut the chives into fine rings and finely chop the parsley and dill. Wash, clean, and thinly slice the radishes.
In a bowl, stir the quark with the whole milk until smooth and wonderfully creamy. Fold in the chopped herbs and season the quark mixture with a pinch of salt and freshly ground pepper.
Chef's tip
For an authentic traditional flavor, drizzle the cold-pressed linseed oil over the quark or hot potatoes just before serving – this perfectly preserves all the valuable fatty acids and delicate flavor.
Especially in summer, freshly grated cucumber or fresh cress also makes a fantastic additional topping.
30 min
Under an hour
