The Lika potato

The Lika potato

The protection of the geographic origin of the Lika potato is a good example of the validation of culinary skills. The optimum quality of unpolluted soil, the altitude, the climatic conditions and the variety selection, result in a readily identifiable, superb quality potato which has now, finally, been branded in an appropriate manner. This has been a salvation from oblivion for some of the simple dishes of the region, such as the Ličke pole, or as some would say “potato halves”. Potatoes of larger and medium size are washed and sliced in half, unpeeled. Each half is hollowed out, a cube of bacon is placed into the potato, and potatoes are then baked – best results are achieved if they are baked in a bread oven or under a peka (a domed, cast iron lid that is placed over food and covered with live coal). They go particularly well with soured sheep milk or semi-hard cheese locally known as škripavac (squeaky cheese).