Using the fine side of a box grater or a food processor, grate the peeled potatoes into a large bowl.

Let the grated potatoes sit for 5 minutes, then drain the excess liquid by squeezing handfuls over the sink or using a colander.

Return the drained potatoes to the bowl and add the crushed garlic, egg, flour, dried marjoram, salt, pepper, and caraway seeds.

Mix everything thoroughly with a wooden spoon or your hands until the batter is sticky and well-combined.

Heat a generous layer of vegetable oil or lard in a large skillet over medium-high heat until it shimmers.

Spoon about 2 tablespoons of the potato mixture into the hot pan and immediately flatten it with the back of the spoon to form a thin pancake.

Fry the pancakes for 3 to 4 minutes on each side until they are deep golden brown and crispy around the edges.

Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil while you cook the remaining batter.

Serve the Zemiakové Placky immediately while hot, topped with a spoonful of cold sour cream or a glass of kefir.