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crique ardéchoise

potato galette

A side dish from the Ardèche made with grated potatoes, garlic and chopped parsley and fried in butter. Some cooks add an egg to bind it, but the starch of the potato is usually enough to hold it together.

Auvergne Rhône Alpes

Vegetables

Text © Dana Facaros

Image by Binnette, GNU Free Documentation License