Caraway potatoes with quark (kümmelkartoffeln mit Quark)

Ingredients

• 4 potatoes, about 250 g each (used desiree for shoot)
• rock salt, for roasting
• 2 tsp caraway seeds
• 2 tbsp butter, chopped
• 250 ml (1 cup) quark (see Note)
• 60 ml (¼ cup) single cream
• salt, to taste
• 1 tbsp linseed oil (see Note)
• 1 tbsp chopped flat-leaf parsley

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Preheat the oven to 200˚C.

Wash the potatoes, leaving them in their jackets, cut in half lengthwise. On a large baking tray, make a bed of rock salt and place potatoes down, cut-side up. Sprinkle potatoes with caraway and butter, and bake for 50-60 minutes or until golden brown and tender.

Push quark through a sieve with the back of a large spoon into a mixing bowl. Add cream and salt, mix until well combined.

Serve baked potatoes topped with the quark mixture. Make a well in the centre of the quark, drizzle with linseed oil and scatter with parsley.

Note

• Quark is a German and Austrian sour milk cheese, can also be described as a cross between yoghurt and cottage cheese. It's available at selected delicatessens. Linseed oil is available at health food stores.

Photography by Alan Benson. Styling by Michelle Noerianto.