Potatoes with cottage cheese (Quark, actually – an untranslatable word) are a classic dish in Germany, and one of my favourites. Since spring has arrived, I decided to use a lot of fresh herbs for the dip – and the small potatoes that are available now, the first crop of potatoes of the year. My mother always insisted that this dish had to be accompanied by a glass of milk – I don’t know why, but try it, it tastes good!
A handful of fresh herbs, such as parsley, basil, mint, thyme, chives, etc. (frozen herbs or dry herbs can work as well)
One or more cloves of garlic
Two teaspoons of olive oil
One teaspoon of butter
Salt and pepper
About 150 ml yogurt (or cottage cheese, ricotta, or sour cream)
Wash the potatoes and cut them into wedges. Place them on a sheet of tinfoil on the upper rack of the oven, drizzle with olive oil and roast at 180 degrees Celsius for about 30 to 40 minutes or until tender. Meanwhile, wash and chop the fresh herbs and the garlic, mix with the yogurt and season with salt and pepper. When the potatoes are done, add a teaspoon of butter, sprinkle some salt and pepper on them to taste and serve with the yogurt dip. Enjoy!
© luckystaranise, 2014