Kuku Sibzamini (کوکو سیب‌زمینی) — Persian Potato Cakes

• 700 gPotatoes, peeled and cut into 3 cm chunks (use starchy potatoes for fluffier interior)
• 150 gOnion, grated on fine holes (about 1 medium; squeeze well to remove excess juice)
• 2 countEggs, large (room temperature)
• 30 gAll-purpose flour (about 1/4 cup; helps set and crisp)
• 4 gBaking powder (about 1 tsp; for a lighter, puffed texture)
• 2 gTurmeric, ground (about 1 tsp)
• 6 gSalt (about 1 tsp, adjust to taste)
• 1 gBlack pepper, freshly ground (about 1/2 tsp)
• 120 mlNeutral frying oil (sunflower/canola/grapeseed) (about 1/2 cup, for shallow-frying; may use slightly less as needed)

Instructions

1. 1

   Place the peeled potato chunks in a pot and cover with 2.5 cm of cold water. Bring to a boil, then reduce to a steady simmer and cook 18–22 minutes until a knife slides in easily. Drain thoroughly, return to the hot pot, and steam-dry 2 minutes over low heat to remove excess moisture.

2. 2

   Mash the hot potatoes until smooth (no large lumps), then spread in a wide bowl to cool 10 minutes. Meanwhile, grate the onion finely and squeeze firmly in a clean towel until very dry; this prevents soggy patties. Add the squeezed onion to the potatoes and mix evenly.

3. 3

   Add eggs, flour, baking powder, turmeric, salt, and black pepper to the potato-onion mixture. Mix 45–60 seconds until cohesive and slightly sticky. Rest the mixture 10 minutes at room temperature so the flour hydrates and the baking powder activates gently, improving structure and lift.

4. 4

   Heat a 28–30 cm skillet over medium heat for 2 minutes, then add 60 ml oil. When the oil shimmers (about 175°C/350°F), shape 8 patties (about 70–75 g each), flatten to 1.2–1.5 cm thick, and place in the pan with space between them to maintain crisp edges.

5. 5

   Fry 4–5 minutes per side, adjusting heat to medium-low if browning too fast; the goal is a deep golden crust while the center warms through. Add remaining oil as needed between batches. Transfer to a rack or paper towel and rest 3 minutes before serving for maximum crispness.