Ingredients:#
- 1 kg potatoes
- 125 g quark
- 2 tbsp sour cream
- 1 clove garlic
- 1 tbsp sunflower oil
- 3 – 4 basil leaves
- 1 bunch dill
- A little cress
- 1 sprig parsley
- A little chives
- Thyme
- Oregano
- 1 tsp salt
- Pepper
Preparation:#
Wash the potatoes well and wrap them in aluminum foil (shiny side in). Bake on the top rack of a preheated oven for about 1.5 to 2 hours until the potatoes are tender.
While the potatoes are baking, prepare the herb sauce. Wash the fresh herbs well and chop finely. For parsley and basil, use only the leaves. Mix quark and sour cream. Add herbs, garlic, oil, salt, and pepper and combine.
Pierce the potatoes with a fork — when they are easy to pierce, remove from the oven. Carefully open the foil slightly and pierce inside. Then open a little more and fill with herb sauce.