Préparation

Preheat the oven to 200˚C.
Wash the potatoes, leaving them in their jackets, cut in half lengthwise. On a large baking tray, make a bed of rock salt and place potatoes down, cut-side up. Sprinkle potatoes with caraway and butter, and bake for 50-60 minutes or until golden brown and tender.
Push quark through a sieve with the back of a large spoon into a mixing bowl. Add cream and salt, mix until well combined.
Serve baked potatoes topped with the quark mixture. Make a well in the centre of the quark, drizzle with linseed oil and scatter with parsley.

Ingrédients

  • 4 potatoes, about 250 g each (used desiree for shoot)
  • rock salt, for roasting
  • 2 tsp caraway seeds
  • 2 tbsp butter, chopped
  • 250 ml (1 cup) quark
  • 60 ml (¼ cup) single cream
  • salt, to taste
  • 1 tbsp linseed oil
  • 1 tbsp chopped flat-leaf parsley