Baked Potatoes with Dip

Ingredients

• 500 g new potatoes
• 500 g red-skinned potatoes
• Sea salt
• 2 tbsp olive oil
• 0.5 tsp cumin
• 0.5 tsp Coriander seeds
• 2 sprigs Rosemary
• 4 stems thyme
• 2 stems Parsley
• 1 Garlic clove
• 400 g quark
• 2 tbsp chives
• 1 tbsp fresh chopped sage
• a splash lemon juice
• black pepper

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Wash and drain the potatoes thoroughly. Place them on a large sheet of parchment paper. Season with sea salt and drizzle with olive oil. Crush cumin and coriander in a mortar and sprinkle over the potatoes. Shake off excess herbs, dry, pick off stems, and scatter over the potatoes. Fold the parchment over to seal the packet tightly. Transfer to a baking tray.

3. 3.

   Bake in the oven for about 40 minutes.

4. 4.

   For the quark dip, peel and finely grate the garlic with salt. Mix in chives and sage, then season with salt, lemon juice, and pepper.

5. 5.

   Serve the baked potatoes with the quark dip and optional butter.