Caramelized potatoes with herb quark

Name: Caramelized potatoes with herb quark
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1.2 kg baby potatoes; 1 mixed bunch of herbs (e.g. chives, parsley); 500 g lactose-free low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 4 TABLESPOONS Sugar; 1 red onion; 20 g Sunflower seeds

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

1.2 kg baby potatoes
1 mixed bunch of herbs (e.g. chives, parsley)
500 g lactose-free low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
4 TABLESPOONS Sugar
1 red onion
20 g Sunflower seeds

Directions

1
Peel and wash the potatoes and cook them in boiling water for 15-17 minutes until al dente. In the meantime, wash the herbs, dab dry and remove coarse stalks. Put some parsley aside for garnishing.
2
Roughly chop the remaining herbs. Fold the herbs into the quark, season with salt and pepper. Remove the potatoes and sprinkle with cold water. Lightly heat 1 tbsp. oil in each of two pans. First add 2 tablespoons of sugar, then 1 tablespoon of water and caramelise briefly.
3
Add the potatoes and fry for 3-4 minutes until golden brown. Peel onion and cut into thin rings. Remove potatoes from the heat and let them cool down a little. Arrange in small bowls. Put a blob of quark on each, sprinkle with sunflower seeds and onion rings, garnish with parsley.