📝 About This Recipe
Hailing from the windswept plains of Northern Germany, 'Tüften' is the affectionate Low German term for the humble potato, the heart of Mecklenburg-Vorpommern cuisine. This dish celebrates the earthy simplicity of floury potatoes paired with the smoky depth of pan-fried bacon and the cooling freshness of herb-infused quark. It is a comforting, soul-warming meal that captures the essence of traditional German farmhouse cooking.
🥗 Ingredients
The Potatoes (Tüften)
- 1.2 kg Floury Potatoes (such as Russet, Kennebec, or Bintje; peeled and halved)
- 1 tablespoon Sea Salt (for the boiling water)
- 1/2 teaspoon Caraway Seeds (optional, for digestibility and aroma)
The Topping (Stippe)
- 150 g Smoked Bacon (Speck) (finely diced)
- 1 large Yellow Onion (finely chopped)
- 2 tablespoons Unsalted Butter (for extra richness)
- 1/4 cup Fresh Parsley (finely chopped)
Herb Quark (Kräuterquark)
- 500 g Quark (low-fat or 20% fat content)
- 2 tablespoons Sour Cream (to loosen the texture)
- 1 bunch Fresh Chives (snipped into small rings)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Place the peeled and halved potatoes in a large pot and cover with cold water until submerged by at least two inches.
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2
Add the tablespoon of sea salt and the caraway seeds to the water; bring the pot to a rolling boil over high heat.
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3
Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes until the potatoes are fork-tender but not falling apart.
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4
While the potatoes cook, prepare the quark mixture by combining the quark, sour cream, and lemon juice in a medium bowl.
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5
Whisk the quark vigorously until smooth and creamy; fold in the chopped chives and dill.
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6
Season the herb quark with a pinch of salt and white pepper, then set aside in the refrigerator to allow flavors to meld.
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7
In a cold skillet, add the diced bacon (Speck) and turn the heat to medium. This allows the fat to render out slowly for maximum crispness.
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8
Once the bacon starts to brown and release its fat (about 5-7 minutes), add the finely chopped yellow onion.
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9
Sauté the onions and bacon together until the onions are translucent and golden brown. Add the butter in the last 2 minutes for a nutty finish.
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10
Drain the cooked potatoes thoroughly in a colander, then return them to the hot pot for 1 minute over low heat to 'steam dry' (ausdampfen).
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11
Shake the pot gently while steaming to give the potatoes a slightly roughened, floury surface which helps the sauce cling better.
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12
Transfer the hot potatoes to a warm serving bowl and immediately pour the hot bacon and onion mixture (the Stippe) over them.
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13
Garnish the dish with the freshly chopped parsley for a pop of color and freshness.
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14
Serve the hot potatoes immediately with a generous dollop of the chilled herb quark on the side or directly on top.
💡 Chef's Tips
Use floury (mealy) potatoes rather than waxy ones; they absorb the bacon fat and quark much better. If you can't find Quark, a mixture of 2 parts Greek yogurt and 1 part sour cream is an excellent substitute. Always start potatoes in cold water to ensure they cook evenly from the center to the outside. Don't skip the 'steaming dry' step; it is the secret to that authentic, fluffy German potato texture. For a vegetarian version, replace the bacon with smoked tofu bits and use a dash of liquid smoke.
🍽️ Serving Suggestions
Pair with a crisp, dry German Riesling or a cold Pilsner to cut through the richness of the bacon. Serve alongside a fresh cucumber salad (Gurkensalat) with a vinegar and oil dressing. Add a side of pickled herring (Matjes) for a truly authentic Northern German coastal experience. Enjoy as a main course for a rustic lunch or as a hearty side dish for roasted meats. A glass of cold buttermilk is a traditional non-alcoholic accompaniment to this meal.