In the summer heat, no one feels like cooking an elaborate meal. That’s why Germans came up with this favorite, based on the potato. To save work, “Pellkartoffeln” are potatoes boiled in the skins, removed by each diner before eating. They’re served with “Quark” – a creamy dairy product similar to yogurt – that’s combined with fresh herbs, salt and pepper. Simple, but addictive. Read about more light German dishes for summer on Deutsche Welle!
Check out author Nadia Hassani’s recipe for Pellkartoffeln mit Quark from her book Spoonfuls of Germany. She puts flaxseed oil in this dish, which adds a pleasant nutty flavor to this classic East German potato dish.
Serves 4 – 6
2 lb. small waxy potatoes, scrubbed
1 tsp. caraway seeds, plus ½ tsp. ground
16 oz. quark or Greek yogurt
3⁄4 cup minced chives
3 tbsp. milk
2 tsp. flaxseed oil
Kosher salt and freshly ground black pepper, to taste
Bring potatoes, caraway seeds, and 6 cups water to a boil in a 4-qt. saucepan; reduce heat to medium and cook until tender, 15–20 minutes. Drain potatoes, discarding caraway seeds; keep warm. Stir ground caraway, quark, ½ cup chives, the milk, flaxseed oil, salt, and pepper in a bowl; garnish with remaining chives and serve alongside potatoes.