Featured in: Hot Potatoes
Potato and Parsley Maakouda
December 21, 2023
Variations of potato maakouda are made by Sephardic Jews from Tunisia to Morocco. Sometimes they are shaped into round patties and deep-fried, or they can be made into one large “cake” and baked in the oven, as they are in this recipe from Tunis.
Ingredients
- 3medium potatoes, preferably russet or King Edward
- 5tbsp extra virgin olive oil or butter
- 1medium onion, finely chopped
- 1 ½cups flat leaf parsley, finely chopped, stalks removed
- 3eggs, separated
- 1tsp paprika
- salt
- freshly ground black pepper
Yield: 4 servings
Preparation
- Step 1
Cook the potatoes in plenty of lightly salted water for 25 minutes or until they are tender. Drain, and peel, when they are cool enough to handle. Transfer to a mixing bowl and mash with a potato ricer.
- Step 2
Meanwhile heat 2 tablespoons of the olive oil in a frying pan and add the onion. Cook over a moderate heat for 5 minutes or until it is translucent. Add the parsley and cook for 2 or 3 more minutes. Add the onions and parsley to the potatoes, together with the egg yolks, paprika, and 2 tablespoons olive oil. Blend well and season with salt and black pepper. Whisk the egg whites until they are stiff, then fold into the potato mixture. Pour into a well-oiled shallow baking dish and drizzle the remaining olive oil over the top. Bake in a preheated 375 degree oven for 40 minutes or until the top is golden brown. Serve hot.