Crique ardéchoise

Name: Crique ardéchoise
Total time: 30 min
Yield: Serves 4
Cuisine: Ardèche
Ingredients: 800 g (1¾ lb) potatoes; 3 whole eggs; 3 garlic cloves; 1 bunch of flat-leaf parsley; 4 tbsp olive oil; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Ardèche crispy potato pancake

⏱ 30 minServes 4Easy340 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

800 g (28 oz)potatoes
3whole eggs
3 clovesgarlic
1bunch of flat-leaf parsley
4 tbspolive oil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

800 g (28 oz) potatoes
3 whole eggs
3 cloves garlic
1 bunch of flat-leaf parsley
4 tbsp olive oil
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large skillet (28 cm / 11 in)

1 coarse grater

1 bowl (2 L / 2 qt)

1 spatula

03 — Method

Peel the potatoes and grate them coarsely into a bowl, then squeeze them in a clean towel to remove as much liquid as possible.
Finely chop the garlic (germ removed) and parsley, then mix them into the grated potatoes in the large bowl with fleur de sel and freshly ground pepper.
Crack the eggs over the mixture and stir hard with a fork until the potatoes are well bound together.
Heat two tablespoons of olive oil in the large skillet over medium heat until hot and shimmering.
Pour in the mixture, spread it into an even 1 cm (⅜ in) thick pancake and cook for 7 minutes until golden and crisp underneath.
Flip the crique using a large plate, add the rest of the olive oil and cook 7 more minutes on the other side. Serve hot and crisp.