Potatoes in salt crust with dips and garlic butter

Name: Potatoes in salt crust with dips and garlic butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300–350 g coarse sea salt; 1.5 kg medium-sized potatoes; 1 Tomato; 1 Shallot; 250 g Edible quark (20 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g pickled capers; 2–3 Garlic cloves; 50 g soft butter; 7-10 Tbsp grated rind of 1/4 organic lemon; 1 red chilli pepper; 200 g pickled, roasted peppers (jar)

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300–350 g coarse sea salt
1.5 kg medium-sized potatoes
1 Tomato
1 Shallot
250 g Edible quark (20 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g pickled capers
2–3 Garlic cloves
50 g soft butter
7-10 Tbsp grated rind of 1/4 organic lemon
1 red chilli pepper
200 g pickled, roasted peppers (jar)

Directions

1
Put sea salt on a baking tray. Wash the potatoes thoroughly, spread them dripping wet on the baking tray and turn them in the salt. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes.
2
In the meantime, wash the tomato, dab dry, quarter and seed it. Cut the tomato quarters into fine cubes. Peel the shallot and also dice finely. Mix quark, shallot, some salt and pepper.
3
Stir in the tomatoes and capers, except for something to sprinkle. Place in a small bowl and sprinkle with the remaining tomatoes, capers and a little pepper. Put it in a cold place.
4
Peel and finely chop the garlic. Mix butter, about 1/3 garlic, some salt, pepper and lemon peel. Pour into a small bowl.
5
Cut the chilli lengthwise, clean, wash and cut into strips. Drain the roasted peppers, put them in a tall mixing bowl with the chilli and the rest of the garlic and puree. Season with salt and arrange in a bowl.
6
Remove the potatoes from the oven and serve with garlic butter and dips.