How to Make It

Ahead of Time

1. Select same-sized potatoes. Peel the potatoes and place in a pot. Cover with salted
water and boil just until a sharp knife can be inserted halfway through the potatoes.
2. Drain the potatoes and plunge them into ice water to stop the cooking. Drain again,
and allow to cool a bit. Chill the potatoes, covered, in the refrigerator for several
hours or overnight.

Make the Potato Cakes

1. Melt the butter in a small skillet. Add the onions and saute them gently over
medium-low heat for about 5 to 10 minutes, or until translucent. Add the garlic and
saute just a minute more, stirring constantly. Remove from the heat.

1. Grate the chilled potatoes into a mixing bowl. Gently toss in the spices, onions,
garlic and cilantro. Stir in enough of the eggs to bind the potatoes, but not so much
that there is excess egg in the bottom of the bowl.
2. Shape the potato mixture into cakes about 3" in diameter. Wet hands will make the
mixture easier to handle.
3. Heat enough olive oil to generously cover the bottom of a skillet or griddle. Add
the potato cakes and cook slowly over medium heat, about 5 to 10 minutes per side,
until deep golden brown.
4. Alternatively, press all of the potato mixture into hot oil in a large skillet, and cook
as a single large maakouda. To turn, gently loosen the maakouda all around with a
spatula. Place a large plate over the frying pan, and turn both the plate and frying
pan upside down. Add a little more oil to the fyring pan and carefully slide the
potato cake back into the pan to cook the bottom half.
5. Serve the maakouda warm

What You'll Need

 1 kilogram or 2 pounds potatoes (about 5 medium)

 1 small onion, finely chopped

 1 to 2 tablespoons butter

 3 or 4 cloves garlic, pressed

 1 1/2 tablespoons cumin

 2 teaspoons salt

 1/2 teaspoon pepper, or more to taste

 1 teaspoon turmeric (optional)

 1/4 cup chopped cilantro

 2 eggs, beaten

 olive oil, for frying