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 authe