Yesterday I made ‘baked’ potatoes in the crock for the first time. Yay, they turned out great! Another dish (if you can call it that) to add to my crock repertoire that isn’t a soup or stewy-type thing.

I tend to overlook potatoes a bit, even though they are one of my favourite vegetables. OK, I like them boiled, mashed, as wedges/chips and pre-made röstis.

But I remember very clearly, on one of my first visits to Denmark, being served up a very ‘posh’ potato. It was at my future DMIL’s house (in Viborg, Denmark) and they went by the name of Hasselbach potatoes. Hasselbach being the name of the Scandinavian person who came up with the dinky idea in the first place.

You take a normal, washed, raw potato and ‘nestle’ it on a wooden spoon, so it doesn’t roll away…

Take a sharp knife and make deep slits through the potato. The wooden spoon will stop you chopping all the way through and ending up with several bits of potato 😉

Put in an ovenproof dish or baking sheet. Brush with a bit of oil or melted butter, sprinkle with salt, herbs, whatever you fancy and bake for about 30 minutes in a fairly hot oven.

Voilà – a potato fit for a Scandinavian King!

(Forgot, in my rush to eat the darn things, to take a picture of the finished product. So you’ll just have to make them yourself or wait until next time I serve them!)