Crique Ardéchoise (Large Potato Pancake)
This very large potato pancake, the size of the skillet you’re making it in, is a traditional recipe of Ardèche in south central France, where most potatoes eaten in France used to be produced.
Hands-on: 40 minutesTotal: 40 minutes
- 2 lb. potatoes, peeled
- 1 large egg
- 1 Tbsp. fresh parsley, minced
- 1 garlic clove, minced
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 Tbsp. butter
- 1 Tbsp. sunflower oil
- Peel the potatoes and grate them with a box grater (not too thin). Use a paper towel to blot them dry (the drier they are, the easier they are to mix and cook).
- Place the potatoes in a large bowl and break the egg over them. Combine well, then add the parsley and the garlic, stirring constantly. Season with salt and pepper. Stir until combined.
- Heat a large nonstick skillet (or a large crêpe pan) over medium-high heat. Melt the butter, and add the oil. Combine the two, and when the skillet is very hot, pour all the potato mix in the skillet, and spread well. Reduce the heat to medium-low and cook for 10 minutes. Then flip it as you would flip an omelet, sliding it gently out of the skillet and using a wooden spatula. Cook the other side for another 10 minutes. When the pancake is golden, slide it onto a plate.
- Serve immediately.