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.
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 tablespoon of oil in each of two pans.
First add 2 tablespoons of sugar, then 1 tablespoon of water and let it caramelize briefly. 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. Place a blob of quark on each, sprinkle with sunflower seeds and onion rings, garnish with parsley.