Gzik with Potatoes
Warm potatoes in their skins with cool creamy gzik, crisp radish, and fresh herbs — a simple Poznań classic.
Ingredients
- potato600 g
- water800 ml
- quark300 g
- sour cream120 g
- radish6 pcs
- cucumber1 pcs
- green onion20 g
- dill15 g
- salt1 to taste
- black pepper1 to taste
Instructions
Wash the potatoes thoroughly, place them in a pot, cover with 800 ml of water and add half of the salt.
Bring the water to a boil and cook the potatoes in their skins for 20–25 minutes, until a knife easily slides into the center.
Drain the water, cover the pot with a lid, and leave the potatoes in a warm place so they don't cool down.
Mash the curd cheese with a fork together with the sour cream until you get a thick, creamy consistency.
Grate the radish on a coarse grater, dice the cucumber finely, and finely chop the green onion and dill.
Mix the vegetables and herbs into the cheese mixture, add the remaining salt and black pepper, and let the gzik sit for 10 minutes so the flavors come together.
Slit open the hot potatoes, top with a portion of the gzik, and serve immediately.
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