Many parts of Europe have their own version of this potato dish. The Ardéchois version is known as la crique. Jean-
Peel the potatoes and grate into a bowl. Add the garlic, parsley and salt. Mix well.
Alternatively pile the mixture into the pan and make one large potato cake, turning it over once. Serve cut into wedges.
omit the garlic and parsley from the recipe for the poor.
© 1987 Geraldene Holt. All rights reserved.