Who says a real crispy dish has to take an hour of cooking and three pots to wash? The crique ardéchoise is exactly the everyday recipe I love: grated potatoes, a hot pan, and a golden galette that smells like a simple but serious meal.
Ingredients :
- Potatoes — They provide the substance, the softness, and part of the binding thanks to their starch. Choose floury or all-purpose potatoes, and avoid rinsing them after grating, otherwise the galette will hold together less well.
- Garlic — It brings that rustic aroma that spreads through the pan from the first minutes. Mince it very finely to avoid bits that burn and turn bitter.
- Fresh parsley — It cuts through the very round flavor of the potato with a green, fresh note. Use flat-leaf parsley if possible, more fragrant, or substitute chives for a milder version.
- Eggs — They act as a binder and make the crique easier to flip, especially if you make it thick. If you don’t use them, press the potatoes better and pack the galette more carefully.
