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Crique Ardéchoise

A simple and quick recipe for a crispy potato pancake, perfect for a light dinner or a gourmet appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Appetizer, Dinner
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg potatoes firm potatoes, preferably with firm flesh
  • 1 egg
  • 2 cloves garlic optional, minced
  • 1 tbsp olive oil preferably extra virgin
  • salt and pepper to taste
  • chopped parsley optional

Equipment

  • Grater
  • Towel
  • Mixing Bowl
  • Non-stick skillet
  • Spatula

Method
 

  1. Peel the potatoes and grate them finely using a large-holed grater. Place the grated potatoes in a clean tea towel and squeeze out as much moisture as possible. This is a crucial step for a crispy crique!
  2. In a bowl, mix the squeezed potatoes with the egg, minced garlic (if using), salt, pepper, and chopped parsley (if using). Mix well until you obtain a homogeneous paste.
  3. Heat the olive oil in a non-stick pan over medium heat. Pour the potato mixture into the hot pan and spread it evenly to form a pancake about 1 cm thick. Flatten the pancake slightly using a spatula to compact it.
  4. Cook the crique for 10 minutes on each side, or until golden brown and crispy. Carefully flip the pancake using a wide spatula.
  5. Serve the crique ardéchoise hot, plain or with a green salad.

Notes

Feel free to customize your crique! You can add herbs de Provence, grated cheese (Comté, for example), or even bacon for a richer version. If you don't have olive oil, you can use butter. The secret to a successful crique is to squeeze out the moisture from the potatoes! The more moisture you remove, the crispier your crique will be. If you want to save time, you can prepare the dough the day before and keep it in the refrigerator.