Kräuterquark mit Kartoffeln

Step 1

Place potatoes in a large pot and cover them completely with cold water from the tap, about 2 inches above the potatoes.

Step 2

Add 1 teaspoon salt to the water, then bring to a boil over high heat—you'll see large, rolling bubbles breaking across the entire surface.

Step 3

Once boiling, reduce heat to medium and simmer gently until a fork slides through the thickest potato with no resistance, about 15–18 minutes.

Step 4

Drain the potatoes in a colander and let them sit in the pot off the heat for 2 minutes to dry slightly.

Step 5

While potatoes cook, place quark in a small bowl, then stir in the dill, chives, and 0.25 teaspoon black pepper until the herbs are evenly distributed.

Step 6

Divide the warm potatoes between two plates, mounding them in the center of each plate.

Step 7

Spoon half of the herb quark sauce onto the side of each plate's potatoes—the sauce should sit in a generous dollop next to, not covering, the potatoes.