Balkan Baked Potato Halves (Pole od Krompira/ Krumpira, Ličke Pole) [With and Without Bacon]
Balkan baked potato halves (krompir pole, krumpir pole, or ličke pole) are a simple yet incredibly tasty dish. Golden potato halves (skins on) bake into a perfect balance of crisp edges and soft centers. Today we’re making ličke pole, the most famous version from Croatia's Lika region. Shall we?
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Background
Beloved throughout the region, baked potato halves known simply as pole (sing. 'pola,' meaning a half), or krumpir/ krompir pole, are one of the coziest Balkan dishes.
The best pole come from Lika, mountainous part of Croatia known for hearty, filling meals, and great quality potatoes that are starchy and floury at the same time.
Rustic and humble, this straightforward dish consists of potatoes sliced in half, and baked in their skins. Sometimes, bacon or ham are added near the end.
The result highlights potatoes' natural flavor in the form of a golden crunchy skin, and extra soft insides. Ličke pole go great with bacon and Lika's original cheese škripavac.
Other toppings like farmer's cheese, or ajvar pair splendidly. Pole are served in homes - but also in traditional taverns - straight from the oven.
Why You'll Love Pole
- Minimalist. You only need salt and potatoes to make this easy, yet extraordinary dish with perfect texture and flavor.
- Versatile. Whether paired with bacon or (soft or hard) cheese, baked potato halves have endless variations. (While the taste keeps getting better!)
- Comforting. In many ways potatoes are a bread substitute and are among the most comforting, nostalgic dishes, bringing a rustic note to the table.
Ingredients
Here are the simplest ingredients for Balkan baked potato halves pole:
Potatoes. Floury yet starchy potatoes like Russet (Burbank kind) or Yukon work best. (If in the region, look for Lika potatoes or lički krumpir.) Look for potatoes that are approximately the same size.
Salt. Most types work well.
Oil. Most types work well also.
(Optional) Aromatics. Garlic, parsley, etc.
(Optional) Toppings/ sides. Bacon, farmer's cheese, hard cheese, ham, or ajvar.
Instructions
Here are the instructions for making pole.
Step 1. Wash the potatoes with the skin on thoroughly. Pat dry.
Step 2. Halve the potatoes lengthwise. Salt them. Rub them until foam forms.
Step 3. Place in a greased pan, the cut side up. Bake.
Step 4. (Optional). If adding toppings, add them 30 minutes into baking.
Step 5. Take out of the oven, rest 3-5 minutes and serve.
Handling
Here are a few suggestions for serving Balkan baked potato halves pole.
- Serving. Pole are best served when they're just a few minutes outside the oven. If you don't plan to eat all of them immediately, bake them in batches, right before you're ready to eat them.
- For best taste, don't store, reheat or freeze.
Expert Tips
- Get the right potato!
If you're in the Balkans, look for lički krumpir (potatoes from Lika region). If in the US, look for Russet (Burbank Russet is preferred), or Yukon. - Dry potatoes thoroughly!
Moisture prevents browning. Golden rustic-crust is best achieved from a well-dried potato. - Bake hot and uncovered.
A fully preheated is essential. Lower temperatures result in soft, pale potatoes. - Judge doneness by color, not time.
The cut side should be deeply golden and the flesh tender all the way through. Always, always, always trust your eyes and a knife test over the clock.
More Amazing Potato Dishes
Here are a few potato dishes you'll love.
Thoughts?
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Prijatno, Dobar Tek, and Bon Appetit!
Balkan Baked Potato Halves (Ličke Pole, Pole)
Ingredients
- 4 large (similarly sized) medium-high starch potatoes ex. Lički krumpir, Yukon, or Russet (Burbank if possible)
- oil (for greasing only) any type; lard or ghee also work
- salt to taste
- (Optional) several thick pieces of bacon or ham
- (Optional) couple of garlic cloves
- (Optional) few ounces of farmer's, cottage, ricotta or škripavac cheese, or ajvar
Instructions
- Wash the potatoes with the skin on thoroughly in hot water. (I use a separate scotch brite for veggies to scrub the dirt.) Place in a clean kitchen towel, and dry, also thoroughly. (Very important!)
- Halve the potatoes lengthwise. Salt the cut sides, and then rub the halves one against another until a slight foam forms. Heat oven to 400°F (200°C).
- Place potato halves directly into a lightly greased pan, with plenty of space for each, cut side up. (Don't add more oil to the potato halves, and don't use parchment paper or foil.) Bake about 30-40 minutes (45-55 if you're not adding meat).
- If adding ham or bacon, put a slice on each half and return to the oven for an additional 10-15 minutes.
- Potato halves are finished when the crust is deep golden on the cut side, the skin is wrinkled and dry, and there is no resistance as you slide the knife in and out. Take the pan out of the oven, and let the potato halves rest for 5 minutes.
- Serve while hot. Add more salt per taste. Serve with cheese (goat, cottage, ricotta, or ajvar). If you don't plan to eat all of them immediately, bake them in batches, right before you're ready to eat them.For best taste, don't store, reheat or freeze.
Notes
- Nutritional Info
- Expert Tips
fabulous. i ever had this while in the balkans, but i love it. fantastic texture and flavor.
So glad you like it!