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A plate of Pellkartoffeln mit Quark und Leinöl: potatoes cooked in their skins, served with flaxseed oil and quark

Potatoes cooked in their skins, with flaxseed oil and quark: A traditional German Recipe

A traditional eastern German dish of warm potatoes cooked in their skins, served with creamy quark, fresh herbs and generous cold-pressed flaxseed oil.
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Ingredients Equipment Method Notes

Ingredients
  

  • 500 g small/medium potatoes, waxy is traditional but any nice potato works well skins on and scrubbed clean
  • 250 g fat free quark
  • 1 –2 tbsp milk if needed
  • 2 –4 tbsp Flax Farm cold-pressed flaxseed oil
  • Fresh chives, parsley and /or dill, chopped As desired
  • Salt to taste
  • Black pepper to taste
  • Caraway seeds, Spring onions, Radishes, Fresh mint, for the potato cooking water optional

Equipment

  • Servings: 2
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Method
 

  1. Place the potatoes in a saucepan, cover with water and boil in their skins until tender, about 15–20 minutes depending on size. When mint is in season, add a sprig or two to the cooking water. Add a little salt if desired.
  2. While the potatoes are cooking, place the quark in a bowl. If it is very firm, stir in a little milk until it reaches a softer, creamy consistency.
  3. Season the quark with salt and black pepper. Mix in herbs or spring onion if you like. Place on plate
  4. Drain the potatoes and serve them warm and unpeeled alongside the quark.
  5. Pour cold-pressed flaxseed oil generously over or into the quark.
  6. Finish with fresh chopped herbs and serve immediately.

Notes

Quark is traditional, but thick Greek yoghurt can be used if quark is unavailable.
Use fresh, cold-pressed flaxseed oil and add it after cooking rather than heating it. High-lignan flaxseed oil also works well.
Traditionally, the potatoes are served in their skins and peeled, or partly peeled, at the table but lots of people prefer to keep the skins on.