Jacket Potatoes with Creamy Herb Dip
German “Pellkartoffeln” – A simple, yet delicious vegetarian dish.
Prep-Time: 15 minutes
Cook-Time: 30 minutes
INGREDIENTS (4 Portions)
2 1/2 lb of waxy potatoes (e.g. dutch potatoes)
Water
1 cup Skyr or full-fat greek yoghurt (original: Quark or Topfen)
1/2 cup Sour cream
Optional: 1/2 cup heavy whipping cream
Salt
Pepper
Juice of 1/2 lemon (or to taste)
Chives and/or parsley, chopped
UTENSILS
Large pot
Sharp knife
Mixing bowl
Kitchen spatula
Waxy potatoes cooked with their skins on are known as Pellkartoffeln (jacket potatoes). One of the primary advantages of cooking potatoes this way is that the peel acts as a barrier, preventing nutrients and flavors from leaching into the cooking water. As a result, Pellkartoffeln retain more of their healthy nutrients and natural flavors. Additionally, cooking them in their skins helps maintain their shape, preventing them from falling apart during preparation. While I wasn’t able to find actual quark in the USA, you can substitute quark with skyr or greek yogurt for a similar creamy texture and tangy flavor.
01
Place the washed potatoes in a large pot and cover them with cold water. Add a generous amount of salt. Bring to a boil, then reduce the heat and simmer for about 30-45 minutes, depending on the size and consistency of the potatoes. To check for doneness, pierce a potato with a fork or sharp knife; it should be tender but not mushy. Once cooked, drain the potatoes and set them aside.
02
While the potatoes are cooking, prepare the “Quark” mixture. In a medium bowl, combine the skyr or greek yogurt with sour cream, salt, pepper, and lemon juice.
Mix well and adjust the seasoning to taste.
03 (Optional)
Whip the heavy whipping cream until stiff and then carefully lift under the “quark” mixture. This makes the texture more fluffy and give a richer flavor.
04
Finely mince the chives and/or parsley, then fold them into the quark mixture.
05
Once the potatoes are cooked and cool enough to handle, gently peel them (the skin should come off easily). Serve the peeled potatoes warm, accompanied by the quark mixture. Garnish with more herbs. For an added touch, you can serve them with a pat of butter.