Oven‑baked potatoes with Gorgonzola quark
Oven‑baked potatoes with Gorgonzola quark is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g new potatoes
- 2 Garlic cloves
- 2 sprigs Rosemary
- 3 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 100 g Gorgonzola
- 200 g Sour Cream
- 100 g yogurt
- Salt
- Pepper (freshly ground)
- rosemary
- Watercress
Instructions
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1.
Preheat the oven to 180 °C fan‑forced.
-
2.
Wash the potatoes thoroughly, brush off any dirt if needed. Cut them lengthwise in half, pat dry and place on a baking tray. Peel the garlic and grate it finely with a pinch of salt. Remove the rosemary leaves from the stems and roughly chop. Stir the garlic into the olive oil and mix with the potatoes. Season with salt and bake for about 30 minutes until golden brown, turning occasionally.
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3.
For the cream, mash the Gorgonzola with a fork, then combine with sour cream and yogurt, seasoning with salt and pepper to taste.
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4.
Serve the potatoes on plates, garnished with rosemary sprigs and watercress alongside the creamy sauce.
