Vegetarian potatoes in their skins with linseed oil quark and radishes

Vegetarian potatoes boiled in their skins with linseed oil quark and radishes, the Lusatian way: potatoes, low-fat quark, linseed oil, radishes and chives. A budget-friendly dinner with 6 ingredients in 30 minutes.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 361 kcal per serving
• Protein: 21 g
• Fat: 9 g
• Carbs: 46 g

Ingredients

• 1kg potatoes
• 500g low-fat quark
• 3 tbsp linseed oil
• 1 bunch of radishes
• 100ml milk
• 1 bunch of chives
• 1/2 tsp salt

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Wash the potatoes and cook them in their skins in salted water for 20 to 25 min until tender.
2. Stir the quark, milk and salt until smooth.
3. Finely dice the radishes, snip the chives and stir both into the quark.
4. Use a spoon to make a well in the quark and pour the linseed oil into it.
5. Drain the potatoes and serve them hot with the linseed oil quark.

Good to know

In Lusatia and the Spreewald, linseed oil on quark is as natural as butter on bread. With potatoes boiled in their skins, it becomes a six-ingredient dinner that costs next to nothing. The linseed oil only goes on the plate, never in the pan.

Swaps

Low-fat quark → skyr or soya quark (vegan, with plant milk). Radishes → cucumber. Linseed oil → walnut oil (milder). Chives → cress.

Cooking tips

Buy linseed oil in small bottles, keep it in the fridge and use it up within 6 weeks of opening. If it smells sharp or tastes bitter, it's too old.

Storage

Quark without the linseed oil keeps for 2 days, potatoes for 3 days in the fridge.

Allergens

Gluten-free; contains milk. Suitable for children. Suitable in pregnancy.