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Potato and Parsley Maakouda

December 21, 2023
Potato and Parsley Maakouda

Featured in: Hot Potatoes

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.


  • 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


  • 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.