Spring Potatoes

01Method

1. 1

   Boil the halved potatoes in their skins in salted water along with the chicken stock cubes until tender.

2. 2

   Season the cooked potatoes with salt, pepper and paprika, arrange them on a baking sheet brushed generously with oil, and roast in a preheated 200°C oven for about 20 minutes, turning them halfway through.

3. 3

   Combine the quark with yogurt and fold in the finely minced onion, radish, chives and dill, adjusting seasoning to taste.

4. 4

   Spread margarine on each roasted potato half and top with the herb-quark mixture, serving alongside sour cream or cultured milk.