🇩🇪 Germany · Food
Pellkartoffeln mit Quark und Leinöl (Boiled Potatoes with Quark and Linseed Oil)
By eatmundo · July 6, 2026
A quintessential dish from Eastern Germany, Pellkartoffeln mit Quark und Leinöl offers a delightful blend of simplicity and nourishing goodness. Creamy quark, herbaceous chives, and nutty linseed oil beautifully complement warm, tender boiled potatoes. This dish is a true testament to rustic German comfort food.
Ingredients
check them off as you prepareHow to Make It
- 1
Thoroughly wash 800g of firm, waxy potatoes (such as Annabelle or Nicola) and place them unpeeled in a large pot. Cover with cold water, add 1 teaspoon of salt, and bring to a boil over high heat.
- 2
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork. Be careful not to overcook them; they should still hold their shape.
- 3
While the potatoes cook, finely chop 1 medium onion and set aside. Roughly chop 1 bunch of fresh chives, reserving a small amount for garnish.
- 4
In a medium mixing bowl, combine 500g of quark with 4 tablespoons of linseed oil. Stir gently until well blended and the mixture is smooth and creamy. If the quark is too thick, you can add a tablespoon or two of milk to reach your desired consistency.
- 5
Stir the chopped onion and most of the chopped chives into the quark mixture. Season generously with salt and freshly ground black pepper to taste. Mix again, ensuring the flavors are well distributed.
- 6
Once the potatoes are cooked, drain them immediately and allow them to steam dry for a couple of minutes. This helps the skins to be easily peeled and prevents a watery texture. Serve them hot.
- 7
To serve, place the hot, unpeeled (or freshly peeled) potatoes on plates and generously spoon the seasoned quark mixture alongside. Garnish with the reserved fresh chives. Enjoy immediately.
Frequently Asked Questions
Which type of potato is best for making traditional "Pellkartoffeln" that hold their shape?+
For classic "Pellkartoffeln," choose waxy or firm-cooking potato varieties like Yukon Gold or Red Bliss, as they maintain their structure well after boiling and peeling.
How can I adjust my quark's consistency, and what's a good substitute if I can't find quark?+
If too thick, thin with a splash of milk; if too thin, gently drain excess liquid. A decent substitute is a blend of strained Greek yogurt and cottage cheese for similar texture and tang.
When is the best time to add the linseed oil to this dish to preserve its flavor and benefits?+
Always drizzle the linseed oil just before serving, over the quark and potatoes. Heating destroys its delicate flavor and beneficial omega-3 fatty acids.
Should the boiled potatoes be peeled hot or cold for "Pellkartoffeln"?+
It's easiest to peel the potatoes while they are still warm, immediately after boiling. Briefly running them under cold water can make them easier to handle if too hot.
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