Oven Potatoes with Quark Dip

Ingredients

• 1 kg starchy potatoes
• 2 tbsp mustard seeds
• 1 tsp salt
• Pepper (freshly ground)
• 4 tbsp Vegetable oil
• 500 g quark
• 3 tbsp milk
• 1 tbsp Lemon Juice
• a handful of mixed herbs (e.g., chervil, parsley, chives)
• Salt
• Pepper (freshly ground)
• 60 g blue cheese (e.g., Roquefort)
• 100 g fresh beetroot

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat. Line a baking sheet with parchment paper.

2. 2.

   Wash and brush the potatoes thoroughly. Cut them into wedges and place in a bowl. Whisk together mustard seeds, salt, a pinch of pepper, and oil. Toss the potatoes well with this mixture and spread them on the baking sheet. Bake for about 45 minutes.

3. 3.

   For the herb dip, blend 300 g quark with milk and lemon juice until smooth. Rinse the herbs, shake dry, and finely chop the leaves. Stir into the quark and season with salt and pepper.

4. 4.

   Crush the blue cheese in a separate bowl with a fork. Fold the remaining quark into it. Wash, trim, peel, and slice the beetroot into thin sticks. Mix into the dip and finish with salt and pepper.

5. 5.

   Serve the hot potatoes with both dips on the side.