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Vegetarian, South and mountains

Ardèche potato crique with green salad

Ardèche potato crique is a crispy grated potato cake flavored with garlic and parsley, from the Ardèche region of France. This recipe for 4 people takes 35 minutes, rated easy, at €1.40 per serving. The key to success is wringing the grated potatoes dry before cooking so they brown instead of steaming.

Tonight, Ardèche potato criques, those crispy grated potato cakes, with a green salad.

Ardèche potato crique with green salad
Total time
35 min
Difficulty
Easy
Cost per person
€1.40
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Crique is the Southern French cousin of the potato pancake, pulled from the pan with a crisp golden crust while the inside stays soft and tender. Garlic and parsley season the batter gently, without overpowering the potato flavor. It's a rustic dish, simple to make, a nice change from a classic gratin or pan fried potatoes.

This is a great weeknight recipe, cheap and quick, that both kids and adults enjoy. Served with a well dressed green salad, it makes a complete meal on its own. It also works for a relaxed dinner with friends, paired with a cheese or cured meat board.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1 kg
  • Garlic 2 cloves
  • Parsley 1 sprigs
  • Green salad 1

Dairy

  • Eggs 2

Pantry

  • Flouroften in the pantry 2 tbsp
  • Sunflower oiloften in the pantry 6 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs

The step by step recipe

  1. Peel and grate the potatoes, then wring them out in a clean kitchen towel.

    The drier they are, the crispier the criques will turn out.

  2. Mix in the chopped garlic and parsley, the eggs, flour, salt, and pepper.

    Work quickly, grated potatoes darken when exposed to air.

  3. Heat oil in a large nonstick skillet and drop in mounds of the mixture.

    Flatten them with the back of a spatula so they cook through evenly.

  4. Brown the criques on each side. 14 min

    Only flip them once they're well golden underneath, otherwise they fall apart.

  5. Drain on paper towels and serve with the dressed green salad.

    Keep them warm in the oven while you cook the next batch.

Our tips to get it right

  • Use a firm, waxy potato variety, they release less water than starchy ones and hold together better while cooking.
  • Don't crowd the pan, two or three criques at a time is enough for even cooking and a crispy result.
  • Make sure the oil is hot before adding the batter, otherwise the criques soak up too much fat and turn soggy.

The variations

  • Swap the parsley for chives or tarragon to change up the flavor depending on what you have on hand.
  • Stir in some grated Comté style cheese for a richer, meltier version.
  • For a quicker version, shape smaller criques, they cook faster and kids tend to love them.

What to serve it with

  • Green salad with vinaigrette
  • Cured meats or mountain cheese
  • A glass of dry white wine

Storage

Criques keep for 2 days in the refrigerator in a sealed container. They don't freeze well, the crispy texture suffers. Reheat in the oven or a skillet to bring back the crunch, avoid the microwave since it makes them soggy.

Questions about this dish

Can you make the crique batter ahead of time?

It's best made right before cooking, since grated potatoes darken and release water once exposed to air. If you need to get ahead, prep the other ingredients in advance and mix everything just before frying.

Why aren't my criques crispy?

This usually happens when the potatoes weren't wrung out enough before cooking. Extra water stops the golden crust from forming and ends up steaming the crique instead of frying it.

Can you use a different flour?

Yes, buckwheat or rice flour both work well and also suit people avoiding gluten. The texture will be slightly more rustic but just as crispy.

Do kids like Ardèche potato crique?

Yes, most kids enjoy it, especially if you shape small criques that are easy to eat with fingers. You can also cut back on the garlic a bit for a milder flavor they'll like better.

How long does it take to make an Ardèche potato crique with green salad?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Ardèche potato crique with green salad?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Ardèche potato crique with green salad cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Always check the labels of the products you buy.

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