Instructions: Wash and peel potatoes. Grate coarsely and drain in colander, press firmly in kitchen towel to extract moisture. Sprinkle grated potatoes with baking powder and toss to mix well. The baking powder helps to prevent discoloration. Combine potatoes with flour, onion, parsley, and salt, stirring to mix well.

Heat two tablespoons of oil in nonstick skillet over medium high heat.

Scoop small mounds (1 or 2 heaping tablespoons each) of potato mixture into skillet and press down to form cakes approximately 3 to 4 inches in diameter and 1/2 inch thick. Cook for two minutes on each side, until crisp and browned. Add a little more oil if necessary to cook all the cakes. Serve piping hot!

Apple sauce is a traditional accompaniment for these potato cakes.

They are also a delicious accompaniment to roast meats or chicken.

The cakes may also be prepared in a "bite-size" as an hors doeuvre.

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