Here's a German vegetarian dish that's a cinch. Plus, the sweet-tasting potato combined with the creamy quark makes for a wonderful snack or side dish with meat. Cottage cheese also works if you can't source quark.






Skill level

Average: 4.3 (6 votes)


  • 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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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

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.



• 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.