Ardèche’s Crique
A must-try recipe from Ardèche: the crique! This crispy potato pancake, seasoned simply with garlic and parsley, is a true delight for those who appreciate simplicity and authenticity. Bonus: it’s budget-friendly and perfect for vegetarians.
Here’s our traditional version: a perfectly golden crique, easy to prepare and ideal as a side dish to a salad or a delicious caillette. A true Ardèche specialty that brings back childhood memories and elevates your meals, whether in summer or winter!
The ingredients:
For 2 to 4 people (depending on the size of your pan)
- 5 or 6 medium potatoes
- 1 garlic clove
- 1 bunch of parsley
- 1 tbsp of flour
- Olive oil
- Salt and pepper
- 1 egg (optional, depending on the texture you prefer; some add it, others don’t)
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How to prepare?
- Peel the potatoes and grate them coarsely. Then, squeeze out the excess moisture by pressing the grated potatoes with your hands or a fork. Peel the garlic and finely chop it. Also, chop the parsley.
- Mix the flour with the grated potatoes, garlic, and parsley. Generously season with salt and pepper.For the option with egg: In a bowl, beat the egg, then add the mixture of flour, grated potatoes, garlic, and parsley. Season generously with salt and pepper.In a frying pan, heat some olive oil. Spread the potato mixture evenly over the bottom of the pan (from the centre to the edges) to leave some space around the sides for the crique to crisp up in the oil.Note: If making this recipe with young children, you can form several small criques using a tablespoon and place them in the pan.Cook over medium heat for about 5 minutes on each side, until golden brown and crispy. Repeat this process a total of 3 times.
Serve the criques hot, accompanied by caillettes or a fresh green salad from the market (or the garden).
©Pixabay / ©Maren Winter-shutterstock
The little extra
- Although the traditional Ardèche crique is made with potatoes, feel free to get creative and try it with other seasonal vegetables.
Service tips
Individual portions:
Serve the Ardèche crique as small individual patties or in 1 or 2 large portions. Pair each patty with a green salad, a caillette, or a sweet onion compote to enhance the flavours. Place them directly on plates for an authentic presentation.
Family-style dish:
Prepare the crique as one large golden pancake in the pan. Serve it in a cast-iron or ceramic dish to retain heat and enhance its rustic appeal. Place the crique at the centre of the table and cut it into triangular or square pieces using a spatula. Serve with some grilled porcini mushrooms or a garlic sauce, allowing everyone to help themselves as they wish.
©Beata Krolikiewicz-shutterstock
