I love potatoes… I love that you can turn them into some many flavorful things with just a few ingredients.
But, then there are a few recipes with potatoes that seem quite intimidating…case in point, the potato knish.
This beautiful and comforting round or square pocket stuffed with goodness seems a daunting task to make, but I assure you that it’s not complicated at all.
What might appear to be a lengthy process turned out to be so much fun. You may even get the kids to help you.
Did I ever mention how much I love leftovers? Well, this recipe makes about 24 knishes which is perfect because you can freeze or refrigerate any leftovers. When you’re ready to eat them again, just warm them up in the oven for a few minutes. You can have them for lunch or a quick and tasty snack any time of the day.
So the next time you are face to face with a bag of russet potatoes and don’t know what to make, you should try this recipe. Enjoy!
Adapted from Joan Nathan’s Jewish Cooking in America
- 4 large onions, sliced
- 2 tablespoons vegetable oil
- 2 1/2 pounds russet (baking) potatoes
- Salt to taste
- 1 large egg
- 1/2 cup chopped parsley
- 1 teaspoon salt or to taste
- Freshly ground pepper to taste
- 2 large eggs
- 1/2 cup vegetable oil plus additional for rolling the dough
- 1 cup water
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 4 cups all-purpose flour (about)
- 1 egg
- 1 teaspoon whole milk or water
In a large skilled cook the onions in the oil, covered, over a low heat. Let the onions “sweat” for about 15 to 20 minutes, or until they are soft. Remove the cover and continue to cook, over a medium heat, stirring constantly until golden brown.
Meanwhile peel the potatoes and cut them in half. Put them in a large pot filled with cold water and salt to taste. Bring to a boil, then turn the heat down, and cook until soft, about 15 minutes. Drain and cool for 5 minutes.
Mash the potatoes and add the egg, the parsley, salt, and pepper. Add the onions with the oil and mix well with your hands. Set aside while preparing the dough.
Beat egg and milk in a small bowl until combined. Set aside until ready to use.
Beat the eggs and mix with the rest with the oil, water, vinegar, and salt. Add the flour gradually, beating first with a spoon and eventually your hands as you knead the dough. Continue to add enough flour to make a smooth dough. (You may add a little more flour if you dough is too wet.) Shape into 4 balls and let rest, covered with a damp cloth, about a half hour to relax the gluten.
Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll.
Brush oil across the top a couple of times as you roll. Using the side of your hand like a knife, divide the roll into 2-inch knishes. Then pinch the open ends shut.
Repeat with the remaining balls and dough. Place the knishes, flat side down, on a cookie sheet lined with parchment paper, leaving a 2-inch space between each.
Brush the knishes with the egg wash and bake for 25 to 30 minutes or until golden brown. Bake in batches.