Kräuterquark kind of resembles sour cream with chives (with more herbs). «Kräuter» in German translates to «herbs» in English. I love to combine it with roasted or cooked potatoes and with meat as a sauce (yeah, summer is back this weekend!). Plus it is great as a dip for veggies at a party!

See how to prepare here:
Ingredients for 2-4
For the Kräuterquark:
500g low fat quark (fromage frais)
100g crème fraiche
2 bunches radishes
1 pack Italian parsley (the flat parsley – approx. 40g)
1-2 packs wild chives (approx. 20g)
Fresh pepper

For the potatoes:
500-1000g small, baby potatoes (approx. 250g per person)
Olive oil
Marjoram (I used dried version, but you can also use fresh herbs) – alternative herbs to use: oregano, thyme, rosemary
Fresh pepper

For the potatoes:
Pre-heat the oven to 200°C (circulating air).
Wash the potatoes and pat them dry. Cut parallel slices on one side of each potato, careful to not cut through them (leave the potato connected at the bottom – as a tip: if you lay a wooden spoon in front of the potato, you can’t cut through as the wooden spoon stops the knife to cut through the bottom). Drizzle with olive oil and season with salt, fresh black pepper and marjoram and bake in the oven for 20-30 minutes (you can test at around 20 minutes and see if they are ready – they need to look golden brown and have the sliced have to have opened slightly).


For the Kräuterquark:
Wash the radishes and cut into small bits with a Julienne cutter (I let the kitchen aid do it), then squeeze out any excessive juice/water.


Mix together both quarks in a bowl and add the radishes. Wash and cut the herbs and also add to curd. Add salt and pepper to taste.