Baked Violet Potatoes with Herbed Quark (Curd Cheese)

Potatoes with quark are a typical German lunch. An all time classic. The potatoes are usually boiled in salt water and then peeled and the quark is finished off with different herbs, pepper and salt.

I made a slight varaiation of the traditional recipe: I used violet potatoes, which have a slightly nutty taste and baked them in the oven with some garlic and pine nuts. For the quark I used fresh basil, chives and lemon balm. Thanks to our indoor garden, fresh herbs are also available in winter.

I am in a Christmas mood since yesterday – I went shopping. It was insane: everybody running around, completely crowded streets and Christmas markets. This is definietly not for me. It seems that Christmas is so stressful for most people when this time of the year is supposed to be a time of tranquillity.

curd cheese with herbs



What you need for two people:

  • 10 purple/violet potatoes, peeled and sliced
  • 5 garlic cloves, peeled and sliced
  • 2 tablespoon pine nuts
  • Olive oil
  • 300g quark (curd cheese – not ricotta cheese or cottage cheese)
  • 1 tablespoon rice syrup
  • A handful of chopped fresh basil
  • A handful of chopped fresh chives
  • A handful of chopped fresh lemon balm
  • Lemon zest from 1/2 lemon
  • A pinch of freshly ground pepper and salt
  • Steps:

  • Preheat the oven to 180°C
  • Place the potato slices in a baking pan, add garlic and pine nuts
  • Drizzle with olive oil, add some pepper and salt and then use your hands to mix everything well
  • Put the pan in the oven and bake everything for about 35 minutes
  • Mix the quark with the fresh herbs, rice syrup, lemon zest, pepper and salt
  • Serve the potatoes hot with cold quark
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