Prepare the Potatoes:

1. Boil the Potatoes: Peel and cut the potatoes into even chunks. Place them in a pot of salted water and bring it to a boil. Cook the potatoes for about 12-15 minutes, or until they’re fork-tender.
2. Mash the Potatoes: Drain the potatoes and mash them with a potato masher or fork until smooth. Let them cool slightly before moving on to the next step.

Make the Potato Cake Mixture:

3. Prepare the Mixture: In a large mixing bowl, combine the mashed potatoes, finely chopped onion, parsley (if using), grated cheese (if using), garlic powder, paprika, and a pinch of salt and pepper.
4. Add the Egg: Crack the egg into the mixture and stir well to combine. The egg will help bind everything together, so ensure it’s fully incorporated.
5. Add the Flour: Gradually add the flour to the mixture, stirring until everything is well mixed. The flour helps provide structure to the cakes and gives them a slightly crispy texture when fried.

Form and Fry the Potato Cakes:

6. Shape the Cakes: With your hands, take a small portion of the mixture and form it into a round or oval patty. Repeat this process until all the mixture is used. You should end up with around 6-8 cakes.
7. Heat the Oil: Heat the olive oil or vegetable oil in a large skillet over medium heat. Test the heat by dropping a small bit of the potato mixture into the oil—if it sizzles immediately, the oil is ready.
8. Fry the Cakes: Carefully place the formed potato cakes into the skillet. Don’t overcrowd the pan; you may need to fry them in batches. Cook the cakes for about 3-4 minutes on each side or until they are golden brown and crispy.
9. Drain the Cakes: Once the cakes are golden and crispy, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.

Serve:

10. Serve and Enjoy: Serve your Potato Cakes hot with a side of sour cream, ketchup, or a drizzle of lemon juice for extra flavor.