Wash the potatoes thoroughly and place them in a bowl while still damp. Season with salt and pepper, add 2 tablespoons of rapeseed oil and sesame and turn everything well. Spread 1 tablespoon of rapeseed oil on the oven pan and spread the potatoes on top.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Turn over in between. Peel the shallot and dice very finely. Wash parsley, chives and dill, shake dry and chop, except for some parsley for garnishing.
Mix quark, mineral water, some salt and pepper. Stir in 1-2 tbsp. linseed oil, shallot and herbs, except for a little bit for sprinkling. Arrange finished potatoes and some spring quark on plates.
Sprinkle with herbs and garnish. Drizzle some linseed oil over the spring quark. Add the rest of the quark separately.