Crique Ardéchoise (Potato pancake)

Appetizers & Snacks, Side Dish, Snack

The crique Ardéchoise is a rustic and authentic potato pancake from the Ardèche region in France. This golden, crispy galette is simply made from grated potatoes, garlic, parsley, and cooked slowly in olive oil and butter until perfectly crunchy outside and tender inside!

Pin Recipe Print Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4

Cook ModeTurn this on to keep your screen awake while cooking

Ingredients  

1x2x3x?

• 6 firm-fleshed potatoes
• 1 cloves garlic
• 1 handful flat-leaf parsley
• 80 gr unsalted butter
• 2 tbsp olive oil
• salt and black pepper

Equipment

• 1 mixing bowl
• 1 grater
• 1 chopping board
• 1 knife
• 1 frying pan
• 1 spatula
• kitchen paper

Instructions

1. 1. Prepare the potatoes

   Peel the potatoes and rinse them thoroughly under cold water. Dry well with a kitchen towel. Grate the potatoes coarsely into a large bowl. Do not rinse after grating, this keeps the natural starch and helps the mixture bind.
2. 2. Prepare the herbs and seasoning

   Finely chop the garlic and parsley. Add both to the bowl of grated potatoes. Season with salt and freshly ground black pepper. Mix thoroughly by hand to distribute the herbs and seasoning evenly.
3. 3. Infuse the flavours potato pancakes mixture

   Let the mixture rest for 10–15 minutes to allow the flavours to infuse and the starch to help the mixture hold together. If using an egg (optional), incorporate it now and mix until just combined.
4. 4. Choose your style: Classic or Crispy

   Traditionally, the potato mixture is poured straight into the hot pan all at once, forming one thick, rustic galette. However, for more crispy edges (and individual portions), you can instead drop heaping spoonfuls of the mixture into the pan to make several smaller, thin criques. Both methods are authentic, the only difference is the amount of crispiness and the serving style.
5. 5. Cook the criques

   Heat a generous layer of olive oil and a little butter, in a wide frying pan over medium heat.

   To make one large galette: Pour all the potato mixture into the pan, flatten gently with a spatula to about 1.5 cm thick, and cook for 10–12 minutes until the bottom is deep golden brown. Flip using a plate or spatula and cook the other side another 10–12 minutes until crisp and golden.

   To make several small criques: Drop several heaping tablespoons of mixture into the pan, flattening each one slightly. Fry in batches for 5–7 minutes per side, pressing each one gently with the spatula to keep them thin and crispy. Flip carefully and cook until golden and crisp on both sides.
6. 6. Serve and enjoy

   Drain the cooked criques on kitchen paper if needed. Serve piping hot, garnished with more chopped parsley. Accompany with a fresh green salad for true Ardèche style.

Notes

• No flour or egg is traditionally required if potatoes are fresh; however, egg can be added for a firmer texture.
• Use a mix of butter and olive oil for best taste and texture.
• Be patient during cooking; the key to a perfect crique is a slow crisping process!

About this recipe

The Crique ardéchoise is a beloved traditional dish hailing from the rugged, beautiful Ardèche region in southeastern France. This simple yet deeply satisfying potato pancake celebrates the rustic flavors and resourceful cooking of the French countryside. For centuries, locals have relied on humble ingredients, potatoes, garlic, parsley, butter, and olive oil, to create a dish that warms the heart and the soul.

Its origins lie in the practical kitchens of Ardèche farmers who needed filling, affordable meals made from what was plentiful and easy to grow or keep through the long winters. The grated potato mixture is cooked slowly to develop a golden, crispy crust that contrasts wonderfully with the tender interior. This balance of textures is what makes the “crique” so memorable.

Whether you choose to make one large galette or several smaller, crispier criques, this recipe invites you to enjoy a true taste of Ardèche’s cultural heritage in your own home. It’s a reminder that sometimes, the simplest foods are the most delicious!