Quark mit Leinol und Pellkartoffeln

Ingredients

Instructions

1. 1

   Rinse the potatoes well and place them in a medium pot with the water and salt. Bring to a boil over high heat, then cook at a steady simmer for 10-12 minutes until a knife slides in with only slight resistance. Small waxy potatoes cook fastest and help keep the dish within 15 minutes.

2. 2

   While the potatoes cook, finely snip the chives. In a bowl, stir the quark with the linseed oil, fine salt, and black pepper until smooth and lightly glossy. Fold in most of the chives, reserving a little for serving. If the quark seems very firm, stir vigorously rather than thinning it; the traditional texture should stay thick and spoonable.

3. 3

   Drain the potatoes. Leave them for about 1 minute so excess moisture evaporates, then lightly crush or peel them at the table if you like. Hot, dry-skinned potatoes take the topping best.

4. 4

   Divide the potatoes between 2 plates and spoon the quark mixture alongside or over them. Finish with the remaining chives and serve immediately, with a little extra salt and pepper if desired.

Nutrition per serving

Notes

• •Use cold-pressed linseed oil for the most authentic nutty, grassy flavor; it should taste fresh, never bitter or paint-like.
• •Low-fat or full-fat quark both work, but full-fat gives a creamier East German breakfast style.
• •If your potatoes are larger, halve them before boiling or allow a few extra minutes of cooking time.
• •This dish is also excellent with sliced radishes or cucumber on the side, though the classic version is very simple.

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