Potatoes with Herbed Quark (Pyry z Gzikiem)
Pyry z gzikiem Say it: PEE-rih z GZHEE-kyem
Pyry z gzikiem is a beloved everyday side dish from the Wielkopolska region of western Poland. It consists of simple boiled potatoes served with a generous dollop of gzik — a fresh, herbed quark (twaróg) mixed with sour cream, chopped radishes, chives, and onions. The contrast between the fluffy, starchy potatoes and the cool, tangy, crunchy topping makes it a refreshing and satisfying dish, often enjoyed for lunch or supper in Polish homes.
Potatoes with Herbed Quark (Pyry z Gzikiem)
Pyry z gzikiem
Pronounced PEE-rih z GZHEE-kyem
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the scrubbed potatoes in a large pot and cover with cold water by 2 inches (5 cm). Add 1 tsp salt and bring to a boil over high heat.
Reduce heat to medium and simmer until the potatoes are fork-tender, 15–20 minutes depending on size. Drain well and keep warm.
While the potatoes cook, place the drained quark or cottage cheese in a large bowl and mash lightly with a fork to break up any large curds.
Add the sour cream and stir until smooth and creamy. Fold in the diced radishes, red onion, chives, and dill if using.
Season the gzik mixture with salt, black pepper, and lemon juice to taste. It should be well seasoned and slightly tangy.
Divide the hot boiled potatoes among four plates. Using the back of a spoon, gently split each potato open or crush lightly so the gzik can seep in.
Spoon a generous amount of the herbed quark mixture over each serving. Sprinkle with extra chives and serve immediately.
Regional variants
Some families add a pinch of sugar or a spoonful of grated horseradish to the gzik. In summer, sliced cucumber or chopped scallions sometimes replace part of the radish and onion.
Cook's notes
- Use the smallest, freshest potatoes you can find; their thin skins add nice texture when boiled.
- For the most authentic flavor, seek out Polish twaróg; a good substitute is well-drained full-fat cottage cheese or farmer’s cheese.
- Prepare the gzik up to 4 hours ahead and keep it chilled so the flavors can meld.
Serve with
Crusty rye bread, cold buttermilk, or a simple green salad.
Make ahead and storage
The gzik can be made up to one day ahead and refrigerated. Reheat potatoes gently or serve at room temperature; do not freeze.
