Spicy Potatoes with Radish Quark

Ingredients

• 800 g small potatoes (starchy)
• 5 tbsp milk
• 1 tsp grated horseradish (jarred)
• freshly ground pepper
• 1 bunch chives
• 1 bowl watercress
• 2 bunch radishes
• 40 g sunflower seeds
• 1 tsp black cumin (from the health food store)
• 50 g butter
• 2 fresh finely chopped marjoram

Instructions

1. 1.

   Wash potatoes and cook in salted water for 20-25 minutes.

2. 2.

   Whisk quark with milk and horseradish. Season with salt and pepper. Rinse chives, dry, and cut into fine ribbons. Trim watercress. Wash radishes, peel, and finely slice. Stir herbs and radishes into the quark.

3. 3.

   Briefly toast sunflower seeds and black cumin in a pan without fat. Add butter and marjoram, letting the butter melt.

4. 4.

   Drain potatoes, peel, and place them in a baking dish. Pour the seasoned butter over the potatoes and bake in a preheated oven at 200°C (gas: level 3-4, fan: 180°C) for about 15 minutes. Serve with radish quark.