Potatoes in Bacon Wrap with Radish Quark

Ingredients

• 1 kg mostly waxy potatoes (as even as possible)
• 400 g thick-cut bacon (in thin slices)
• 4 sprigs Rosemary
• olive oil
• Salt
• Pepper (freshly ground)
• 2 sprigs sage
• 500 g quark (40% fat)
• 150 g plain yogurt
• 4 tbsp Lemon juice
• Salt
• white pepper
• 3 tbsp chopped chives
• 2 tbsp chopped parsley
• 1 bunch radishes

Instructions

1. 1.

   Peel the potatoes and season with salt and pepper. Wrap each potato with 1-2 slices of bacon, adding a few rosemary needles to each. Preheat the oven to 200 °C (400 °F) fan‑forced. Brush a baking tray with olive oil, arrange the potatoes on it, add the sage sprigs, and bake for about 40–50 minutes until tender (middle rack).

2. 2.

   Meanwhile, whisk the quark and yogurt with lemon juice, salt, and pepper. Set aside 1 tsp each of parsley and chives for garnish; mix the rest into the yogurt‑quark blend. Clean, wash, thinly slice the radishes, then cut into fine strips. Fold three‑quarters of the radish strips into the yogurt‑quark mixture, serve in bowls, and top with remaining chives, parsley, and radish strips. Serve chilled alongside the hot herb‑bacon potatoes.