One Dish Meal - Potato Criques

Summer is around the corner, and it's time for salads, grilling and wonderful fruit and vegetables.  

With our baby only 4 weeks away now and my energy slowly dwindling (in case you haven't noticed, I've been blogging less lately), I decided to write down a list of simple quick fix meal ideas to put on the door of my fridge, as a reference. No more long meditation moments when it's time to plan the week's meals ahead, if you know what I mean! 

We all get tired of the same old recipes over and over again, so to me it's a good way to dust off some old forgotten ones. And it's towards France and my Mom that I turned for inspiration, once again... I have such wonderful memories of any Summer meals my mother prepares; as simple as it can be, from a freshly picked tomato from our garden - still warm - with salt, to melon and Aoste prosciutto. 

The recipe for Criques de Pommes de Terre or Potato Criques (a cousin of hash brown and latkes if you will), is a specialty from Lyon. They're basically potato "crepes" prepared with onions and parsley. They make a complete meal, and they are wonderful served along with a green salad and a strong vinaigrette (with red wine vinegar and lots of garlic), and a glass of Beaujolais. My Mom's touch? Squeeze a good amount of fresh lemon juice directly on your plate, right before eating. To me, it makes the whole dish. Trust me.

Criques de Pommes de Terre / Potato Criques (serves 4)

2 pounds of potatoes (Idaho, Russet, Long White)

2 white onions

3 eggs

1 good handful of chopped parsley

salt and pepper

2 tbsp butter

4 tbsp olive oil

1 lemon cut in half or in wedges

Peel the potatoes, wash them and dry them carefully in a clean cloth. Grate them, using the "big holes" on the grater. Reserve in a bowl. Peel and finely slice the onions and add them to the bowl. 

Beat the eggs in a separate little bowl and add to the potatoes and onions. Fold in the parsley. Season with salt and pepper. 

In a large pan (a cast iron works best here), heat half of the butter and oil. Once the pan is very hot, pour the preparation. Using a spatula or a fork, make sure everything is flat and even. Cook on medium heat for 10 to 15 minutes, or until brown and crispy. It might take less time, so keep an eye on it!

Place a large plate on top of the pan and turn it upside down, to flip over the crique or crepe. 

Heat the remaining butter and oil in the pan. Once hot enough, slide the crique or crepe back into the pan and cook on medium heat for another 10 minutes, or until brown and crusty under. 

Flip the crique back onto the big plate, cut in slices, like for a pizza and serve right away, along with a green salad and a generous squeeze of lemon juice. Season with sea salt if necessary.