Go Back

Pellkartoffeln mit Quark

A comforting German dish featuring tender potatoes served with a creamy quark mixture, perfect for weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 2 lbs kleine festkochende Kartoffeln Opt for firm waxy potatoes for the best results.
For the quark mixture
  • 2 cups Quark Substitute with plain yogurt if needed.
  • 1/4 cup saure Sahne Use low-fat option for a lighter version.
  • 2 tablespoons Milch
  • 2 tablespoons gehackter Schnittlauch
  • 1 tablespoon gehackte Petersilie
  • 1 teaspoon Zitronensaft
  • to taste Salz und schwarzer Pfeffer Make sure to add salt when boiling the potatoes.
  • 1 tablespoon Butter (optional) For extra flavor.

Method
 

Preparation
  1. Wash the potatoes thoroughly and place them in a large pot with salted water.
  2. Bring to a boil and cook for about 20 to 25 minutes until tender when poked with a fork.
Prepare the quark mixture
  1. In a mixing bowl, combine quark, sour cream, milk, chopped chives, parsley, and lemon juice.
  2. Stir well and add salt and black pepper to taste.
Drain and Serve
  1. Once potatoes are cooked, drain them and serve warm with their skins on.
  2. Add a small pat of butter on top for extra flavor.
  3. Finish with a sprinkle of extra chives.

Notes

Leftover Pellkartoffeln can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the quark mixture separately.