- 1 ⅗ kilograms
- freshly ground Pepper
- 4 tablespoons
- 100 grams
- 500 grams
- 150 grams
- 2 tablespoons
Rinse and halve the potatoes and grease a baking sheet with some oil. Season the potatoes with salt and pepper and place cut-side down on the baking sheet.
Bake in a preheated oven at 200°C (approximately 400ºF) on the second shelf from the bottom for about 30 minutes.
Rinse the mushrooms. Place between the potatoes after the 30 minutes of cooking, season with salt and pepper, brush with some oil and bake for another 20 minutes.
Rinse and trim the arugula. Set some aside for the garnish and chop the rest.
Combine the quark, the yogurt, the chopped arugula and the basil and mix well. Season with salt and pepper.
Transfer the potatoes and mushrooms to plates alongside some yogurt sauce and serve garnished with arugula.