Summary

Ingredients

• 800 g potato (s), medium-sized fresh new ones with a tender skin
• 200 g butter
• 3 cloves garlic, freshly squeezed
• 1 tablespoon rosemary, chopped (or dried)
• 1 teaspoon, leveled sea salt
• 1 pinch cumin, ground
• 0.5 teaspoon ½ cayenne pepper
• Sea salt, coarse, for sprinkling
• 1 cup quark
• 0.5 ½ bunch parsley, smooth, finely chopped with stems
• 0.5 ½ bunch chives, fresh, cut into fine rolls
• 1 small shallot (s), cut into fine cubes
• Salt and pepper, freshly ground
• 3 tablespoon heavy cream

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Instructions

1. The fresh potatoes are washed extensively and then it is tried out on which side they are most stable. Now cut in from above about every three millimeters until almost all the way through with a sharp and fine knife. Now place the potatoes on a baking sheet lined with baking paper.
2. The butter is carefully melted in the saucepan over low heat. Under no circumstances should it turn brown or burn. The garlic, rosemary, sea salt, cumin and cayenne pepper are now thoroughly mixed into the butter. Keep it slightly warm (and liquid) and let it steep for 5 minutes.
3. Preheat the oven to 230 degrees (preferably air circulation).
4. Now the butter is poured over the potatoes with a teaspoon or a baking brush. Do not use everything because the second half is poured over the potatoes again after about 25 minutes of baking. Now put the tray with the potatoes in the middle position in the preheated oven. Halfway through the cooking time, pour the butter marinade over or brush over again. Total baking time approx. 50 minutes. If necessary, extend the baking time for larger potatoes.
5. In the meantime, the quark is mixed with the cream, the herbs according to the list of ingredients and the shallot and seasoned with salt and pepper.
6. Now the potatoes are arranged on plates and sprinkled with a little coarse sea salt for decoration. Put a dollop of herb quark on each plate - DONE.