Bacon potatoes with herb quark

Name: Bacon potatoes with herb quark
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 750 g small waxy potatoes; 1 medium onion; 1 collar Parsley and chives; 250 g Edible quark (20 % fat in dry matter); 500 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Oil; 3 TABLESPOONS Sugar; 100 g Parma ham, in thin slices; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

750 g small waxy potatoes
1 medium onion
1 collar Parsley and chives
250 g Edible quark (20 % fat in dry matter)
500 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Oil
3 TABLESPOONS Sugar
100 g Parma ham, in thin slices
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes. Cook in boiling water for 15-20 minutes. Peel and finely chop the onion. Wash parsley and chives, chop finely or cut into fine rolls. Put aside about 1 tablespoon of herbs for garnishing. Mix quark with onion and herbs. Season to taste with salt and pepper and chill. Drain the potatoes, rinse with cold water and peel them, let them cool down a little. Heat oil in a large pan. Fry the potatoes until golden brown. Sprinkle with sugar and caramelise while turning. Remove the potatoes and let them cool down. Halve the ham slices once lengthwise. Wrap 1/2 slice of ham around each potato until the ham is used up. Put one or two potatoes on skewers. Fill herb curd cheese into small glasses. Add the potatoes. Garnish with herbs set aside
2
With 8 people:
3
45 minutes waiting time