Peel and dice your potatoes into roughly 1-inch squares. Place in microwave-safe bowl with a plate on top and cook on high heat for 8 minutes or until soft (if you don't have a microwave, boil until soft).
Finely chop coriander (or any other fresh herb you'd prefer), set aside.
Let the potatoes cool enough for you to be able to handle them, and then mash them until completely smooth. Add your egg and chopped coriander to the cool mashed potatoes. Add salt, turmeric, ras al hanout, salt, pepper, baking powder and mix thoroughly. Add half of the flour onto a plate, set aside the other half and use as needed.
Shape equal amounts of mashed potato mixture into a ball and flatten slightly. Coat flattened potato mixture in flour, set aside. Repeat until you're out of mashed potatoes.
Heat up frying oil in a small pot, wok or small sauce pan on medium-high heat. Add 3-4 fritters at a time, keep turning them around until they're golden (about 3 minutes) then let them cool on a cooling rack, continue with the next batch.