Evenly sized potatoes baked in a hot oven on a bed of coarse salt, cut with a cross and filled with a little cold butter. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 394.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 394 (falt i det fri)
The recipe is a simple potato dish from the vegetable chapter of the 1949 edition. The coarse salt in the pan is an old way of baking potatoes evenly.
Lay in salt
Scrub the potatoes well and lay them in coarse salt in a roasting pan.
Bake
Place the pan in a hot oven (about 200 °C (390 °F)). Take the potatoes out as soon as they are tender.
Open and fill
Cut a cross in one side. Press the potatoes quite lightly so they open a little, and put a little cold butter in the opening. Sprinkle with fine salt.
"Hot oven" is read as about 200 °C (390 °F). Quantities are not given in the original and have not been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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