Bacon and marjoram potatoes

Name: Bacon and marjoram potatoes
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 20 Potatoes (about 800 g); 1/2 bunch Chives; 1/2 bunch Basil; 1/4 collar Thyme; 1/2 bunch Parsley; 1 small onion; 500 g Edible quark (40 % fat); 2 TABLESPOONS Olive oil; 50 ml Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 2 pots of marjoram; 2 packages (100 g each) Bacon; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

20 Potatoes (about 800 g)
1/2 bunch Chives
1/2 bunch Basil
1/4 collar Thyme
1/2 bunch Parsley
1 small onion
500 g Edible quark (40 % fat)
2 TABLESPOONS Olive oil
50 ml Mineral water
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
2 pots of marjoram
2 packages (100 g each) Bacon
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes thoroughly, place them in a pot with water, bring to the boil and cook for about 20 minutes. Meanwhile wash the chives, dab dry and cut into fine rolls. Wash basil and thyme, dab dry, pluck leaves from the stalks and chop finely.
2
Wash parsley, dab dry and also chop finely. Peel and finely chop the onion. Mix quark, oil and mineral water. Put 1 teaspoon of chopped herbs aside for garnishing. Stir the remaining herbs and onion into the quark.
3
Season with salt and pepper. Pluck the marjoram leaves from the stalks, wash them and carefully dab dry with kitchen paper. Drain the potatoes, rinse with cold water and peel. Wrap bacon and marjoram leaves around the potatoes, place on a grill grid covered with aluminium foil and grill for 8-10 minutes, turning several times.
4
Serve the potatoes in a bowl garnished with marjoram. Add the herb curd cheese sprinkled with the remaining chopped herbs and pepper in a small bowl.