Crique

Many parts of Europe have their own version of this potato dish. The Ardéchois version is known as la crique. Jean-Paul Barras in his delightfully personal book, Le Coeur et la fourchette, gives four recipes for the dish: one for those in a hurry, one for the rich, one for the impoverished and his own. I find la crique des pauvres the best and this is the version I watched Jeannette make for us the evening she prepared a specially authentic Ardéchois meal.

Ingredients

  • 450 g(1 lb) potatoes
  • 1 clove of garlic, crushed
  • 1 tablespoon finely chopped parsley
  • salt
  • oil for frying

Method

Peel the potatoes and grate into a bowl. Add the garlic, parsley and salt. Mix well.

Heat a little oil in a pan until almost smoking. Add tablespoonfuls of the mixture to the pan, making three or four flat heaps. Cook until golden-brown on both sides. Drain well on kitchen paper and serve straight away.

Alternatively pile the mixture into the pan and make one large potato cake, turning it over once. Serve cut into wedges.

Variations

La Crique des Gens Riches

Add 2 eggs and 150 ml (¼ pint) of crème fraîche to the mixture.

La Crique de Jean-Paul Barras

omit the garlic and parsley from the recipe for the poor.

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