Potatoes with caraway

Name: Potatoes with caraway
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 300 g Potatoes; 1 TABLESPOON Caraway seeds; 7-10 Tbsp Salt; 1/4 collar Chives; 4 Stem(s) Parsley; 1/4 Beet Cress; 1 untreated lemon; 125 g Low-fat curd; 2-3 TABLESPOONS Mineral water; 7-10 Tbsp Pepper; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

300 g Potatoes
1 TABLESPOON Caraway seeds
7-10 Tbsp Salt
1/4 collar Chives
4 Stem(s) Parsley
1/4 Beet Cress
1 untreated lemon
125 g Low-fat curd
2-3 TABLESPOONS Mineral water
7-10 Tbsp Pepper
baking paper

Directions

1
Peel and wash the potatoes, cut them in half lengthwise, spread them on a baking tray lined with baking paper, season with caraway seeds and salt
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes
3
For the quark, wash the chives and parsley. Cut chives into fine rolls, pluck parsley from the stalks and chop finely. Cut cress from the bed with scissors. Wash lemon hot, grate dry, grate peel thinly. Halve the fruit and squeeze the juice.
4
Quark, 1-2 tablespoons lemon juice, mineral water, herbs, except for something to sprinkle, mix and season with salt and pepper. Arrange potatoes and quark