radish curd with golden brown baked potatoes, chives and spring onions
Spring Recipe

Radish quark with baked potatoes

Cook young potatoes in the oven with olive oil until golden brown and serve with a cool curd of radishes, yoghurt, chives, spring onions and lemon. Roast the cut potatoes face down and stir in the salted radish curd just before eating so that it does not become watery. Cucumber complements the radishes, grainy cream cheese can replace part of the low-fat curd.

No ratings yet
Jump to recipe View ingredients
Share
Total time 50 min
Calories 430 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

What matters is radish curd with baked potatoes

Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating so that it does not become watery. Young potatoes are cooked in the oven with olive oil until golden brown and served with a cool curd made from radishes, yoghurt, chives, spring onions and lemon. Cucumber complements the radishes, grainy cream cheese can replace part of the low-fat curd.

Spring Recipes Vegetarian Dinners Lunch Dinner

Recipe

Radish quark with baked potatoes

Cook young potatoes in the oven with olive oil until golden brown and serve with a cool curd of radishes, yoghurt, chives, spring onions and lemon. Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating so that it does not become watery.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Young potatoes: cut in half. Radishes: finely diced. Spring onions: cut into rings. Organic lemon: grate the peel and squeeze out the juice.

  2. 2

    Prepare

    Young potatoes are cooked in the oven with olive oil until golden brown and served with a cool curd of radishes, yoghurt, chives, spring onions and lemon.

  3. 3

    Check for doneness

    Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating, so that it does not become watery.

  4. 4

    Serve

    Open the baked potatoes crosswise and loosen them inside with a fork. Arrange the cold radish curd on the table and finish with chives and some radish slices.

Kitchen know-how

Tips for Radish quark with baked potatoes

Important for radish curd with baked potatoes

Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating, so that it does not become watery.

Variations

How to adapt this recipe

Cucumber complements the radishes, grainy cream cheese can replace some of the low-fat curd.

Nutrition per serving

430kcal
54.0 gCarbohydrates
19.0 gProtein
15.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Radish quark with baked potatoes

Weigh the young potatoes, prepare the radishes and keep the low-fat curd separately, then start the main cooking process for the radish curd with baked potatoes.

Roast the potatoes with the cut surface down and stir in the salted radish curd just before eating, so that it does not become watery.

Cool radish curd quickly with baked potatoes. If reheated, observe: Roast the potatoes with the cut surface down and stir the salted radish curd just before eating, so that it does not become watery. Heat the leftovers only once completely.

Cucumber complements the radishes, grainy cream cheese can replace some of the low-fat curd.

Keep cooking

Related recipes and topics

Similar recipes

45 min · Italian Trofie al Pesto Genovese Trofie al pesto Genovese combine rolled pasta with fresh basil pesto, potatoes and green beans to create a Ligurian classic. 55 min · Spring Baby carrot tart with herbs Puff pastry is spread with cream cheese and egg cream, topped with young carrots shortly before cooking and baked with mustard, honey and herbs until golden brown. Steam the carrots before topping and leave a rim of the pastry free so that the tarte rises crispy. 1 hr · Spring Spinach and feta strudel Let the spinach fall together with the onion and garlic, squeeze it out and roll it in a strudel or filo dough with feta, ricotta and egg. Dry and cool the spinach filling, spread the dough layers thinly with butter and seam down. 45 min · Spring Wild garlic risotto with peas Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite. 1 hr · Autumn Brussels sprout and potato casserole Slices of potato and blanched Brussels sprouts are layered with a nutmeg and cream glaze and baked under Gouda. Slice potatoes thinly and pre-cook Brussels sprouts so that they are both soft at the same time before the cheese turns too dark. 35 min · Autumn Pumpkin gnocchi pan Roast the hokkaido cubes until soft, brown gnocchi separately and combine both with sage butter, garlic and Parmesan. Fry the pumpkin and gnocchi in portions to ensure that they both colour and do not soften in any leaking liquid.