potatopie hashtag performance

#PotatoPie evokes cozy comfort. Think flaky crust, creamy potato filling, savory spices. It's home-baked goodness, visually appealing, a trending food craze. Delicious, easy to make, perfect for sharing.

Maakouda - Moroccan potato pie by @opalesteroren1 7 large gold potatoes, peeled and cubed 8 large eggs 1 bunch parsley, finely chopped 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon/10 grams baking powder ½ cup neutral oil, for cooking Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly. Mash the potatoes until smooth. Stir in the chopped parsley, turmeric, salt, and black pepper. Beat the eggs in a separate bowl. Gradually add them to the potato mixture, three at a time, stirring well after each addition. Mix in the baking powder. Heat the oil in a 8-inch (22 cm) pot over medium-low heat. Pour in the potato mixture, smoothing the top. Cover and cook for about 15 minutes, until the edges start to set. Transfer the pot to a preheated 355°F (180°C) oven. Bake for 1 hour, or until a knife inserted in the center comes out clean. Let cool slightly, then carefully invert onto a plate. Slice and serve warm or cold. Maakouda keeps well in the refrigerator for up to 5 days. Enjoy it as a side dish, a sandwich filling, or a satisfying snack. #maakouda #maaqouda #moroccanrecipes #moroccancuisine #vegetablepie #vegetarianrecipes #vegetarianpies #potatopie #potatorecipes #pierecipes

Maakouda - Moroccan potato pie by @opalesteroren1 7 large gold potatoes, peeled and cubed 8 large eggs 1 bunch parsley, finely chopped 1 teaspoon turmeric 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon/10 grams baking powder ½ cup neutral oil, for cooking Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly. Mash the potatoes until smooth. Stir in the chopped parsley, turmeric, salt, and black pepper. Beat the eggs in a separate bowl. Gradually add them to the potato mixture, three at a time, stirring well after each addition. Mix in the baking powder. Heat the oil in a 8-inch (22 cm) pot over medium-low heat. Pour in the potato mixture, smoothing the top. Cover and cook for about 15 minutes, until the edges start to set. Transfer the pot to a preheated 355°F (180°C) oven. Bake for 1 hour, or until a knife inserted in the center comes out clean. Let cool slightly, then carefully invert onto a plate. Slice and serve warm or cold. Maakouda keeps well in the refrigerator for up to 5 days. Enjoy it as a side dish, a sandwich filling, or a satisfying snack. #maakouda #maaqouda #moroccanrecipes #moroccancuisine #vegetablepie #vegetarianrecipes #vegetarianpies #potatopie #potatorecipes #pierecipes

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