📝 About This Recipe
A cornerstone of German comfort food, the Ofenkartoffel is a masterclass in contrasting textures: a salty, crisp skin giving way to a fluffy, cloud-like interior. Traditionally served in beer gardens and cozy gasthäusern, its soul lies in the 'Kräuterquark'—a cool, creamy herb dip that cuts through the earthy richness of the potato. This version elevates the humble tuber into a gourmet centerpiece using high-quality sea salt and a garden-fresh herb blend.
🥗 Ingredients
The Potatoes
- 4 pieces Large Russet or Marabel potatoes (approx. 300-400g each, starchy variety is essential)
- 3 tablespoons Extra virgin olive oil (for rubbing)
- 2 tablespoons Coarse sea salt (Maldon or Fleur de Sel preferred)
The Traditional Herb Quark (Kräuterquark)
- 500 grams Magerquark (Low-fat Quark) (can substitute with Greek yogurt if unavailable)
- 150 grams Sour cream or Schmand (adds necessary richness)
- 2-3 tablespoons Sparkling mineral water (the secret to a fluffy texture)
- 1 bunch Fresh chives (finely snipped)
- 1/2 bunch Fresh parsley (flat-leaf, finely chopped)
- 2 tablespoons Fresh dill (finely chopped)
- 1 clove Garlic (pressed or grated into a paste)
- 1 teaspoon Lemon juice (freshly squeezed)
- to taste Salt and freshly ground black pepper
Toppings and Garnish
- 4-5 pieces Radishes (thinly sliced for crunch)
- 1 pinch Smoked paprika (for a hint of color and woodsy flavor)
- 4 pats Butter (at room temperature)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Position the oven rack in the middle position for even heat distribution.
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2
Scrub the potatoes thoroughly under cold running water using a vegetable brush to remove any dirt. Pat them completely dry with a kitchen towel; moisture is the enemy of a crispy skin.
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3
Using a fork, prick each potato 5-6 times all over. This allows steam to escape and prevents the potato from bursting.
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4
Place the potatoes in a bowl and massage them with olive oil until every millimeter is coated. Sprinkle the coarse sea salt over them, ensuring it adheres to the oil.
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5
Place the potatoes directly on the oven rack. Putting them on a baking sheet can result in a soggy bottom; the rack allows air to circulate 360 degrees.
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6
Bake for 60 to 70 minutes. The potatoes are done when the skin is brittle and a thin skewer slides into the center with zero resistance.
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7
While the potatoes bake, prepare the Quark. In a medium bowl, whisk the Quark, sour cream, and sparkling water until light and aerated.
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8
Fold in the chopped chives, parsley, dill, and garlic paste. Stir in the lemon juice and season generously with salt and pepper.
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9
Cover the Quark and let it rest in the refrigerator for at least 30 minutes. This allows the herb flavors to infuse into the dairy.
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10
Once the potatoes are ready, remove them from the oven. Immediately use a sharp knife to cut a long slit down the center of each potato.
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11
Gently squeeze the ends of the potato toward the center to 'bloom' it, exposing the fluffy white interior.
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12
Place a pat of butter inside the steaming potato and fluff the insides slightly with a fork to incorporate the melting butter.
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13
Top each potato with a generous dollop of the chilled herb Quark, allowing some to melt into the hot potato.
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14
Garnish with sliced radishes and a tiny dusting of smoked paprika for a professional finish.
💡 Chef's Tips
Always use 'mehligkochend' (starchy) potatoes for that classic dry, fluffy texture. Avoid wrapping the potatoes in aluminum foil; this steams the skin rather than crisping it. The addition of sparkling water to the Quark is a professional German secret for a mousse-like consistency. If you can't find Quark, a 50/50 mix of Greek yogurt and ricotta passed through a sieve is a close substitute. Ensure your herbs are bone-dry before chopping to prevent them from bruising and turning the sauce green.
🍽️ Serving Suggestions
Serve alongside a crisp green salad with a light vinaigrette to balance the richness. A cold German Pilsner or a dry Riesling cuts through the creamy Quark perfectly. Add 'Putenstreifen' (sautéed turkey strips) or smoked salmon on top for a high-protein main course. For a rustic touch, serve on a wooden board with a side of pickled cucumbers (Gewürzgurken). Pairs wonderfully with a side of 'Leberkäse' for a truly hearty Bavarian-style meal.