for 4 people

Potatoes

1 kg	medium-large waxy potato
	salted water, boiling

Quark

250 g	half-fat quark
2 cm	ginger, finely grated
1 ½ tsp	garam masala
¼ tsp	salt

To serve

2 tbsp	olive oil
1 bunch	coriander, finely chopped
1	organic lime, a little grated zest, the whole juice
¼ tsp	salt
1 tbsp	Chili crunch

How it's done

Potatoes

Cook the potatoes in boiling salted water for approx. 10 mins. until just soft. Drain the potatoes, spread out over a perforated grill tray.

Grill (charcoal/gas/electric grill)

With the lid down, grill the potatoes over/on a medium heat (approx. 200 °C) for approx. 20 mins.

Quark

In a bowl, mix the quark with all the other ingredients up to and including the salt, set aside.

To serve

In a small bowl, mix the oil with all the other ingredients up to and including the salt. Slice the potatoes lengthwise with a knife, but do not cut all the way through; press them together slightly and arrange them on a platter. Top the potatoes with the quark, coriander and chilli crunch.

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