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Mash the boiled potatoes with a fork or potato masher. Add salt and black pepper to taste.
Stir in the flour, egg, and chopped parsley until well combined.
Shape the mixture into small patties (about 1/4 cup per patty).
Fry the Potato Cakes:
Heat olive oil in a large skillet over medium heat.
Fry the potato cakes in batches, cooking each side for 3–4 minutes, or until golden brown and crispy.
Remove from the skillet and drain on paper towels.
Make the Garlic Sauce:
In a small bowl, combine the minced garlic, sour cream, mayonnaise, lemon juice, salt, and pepper. Mix well until smooth.
Serve:
Serve the crispy potato cakes warm with the garlic sauce on the side for dipping.
Serving and storage tips:
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