Prep 25 mins
Cook 40 mins
From Steve Raichlin's "Healthy Jewish Cooking", this is great for holidays and every day.
Make and share this Fat Grandma's Potato Knishes recipe from Food.com.
- 1 tablespoon olive oil
- 1 large onion, minced
- 2 garlic cloves, minced
- 1 tablespoon paprika
- 2 1⁄2 lbs potatoes, peeled and diced (3-4 idahos)
- salt, to taste
- 3 tablespoons fresh chives or 3 tablespoons fresh basil or 3 tablespoons fresh parsley or 3 tablespoons fresh dill, etc
- 3 -4 tablespoons flour
- 1 egg
- 1 cup fresh breadcrumb
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- cooking spray
- Preheat oven to 350°F.
- Heat oil in a skillet, add onions, and cook 5 minutes.
- Add garlic and paprika and turn heat to low, cook 7 minutes more.
- Meanwhile heat water, salt, potatoes in a large pot, bring to boiling, lower heat and simmer for 10-15 minutes.
- Drain potatoes and return them to pot over medium heat until water is evaporated.
- Remove from heat and cool slightly.
- Mash potatoes, add onion mixture, herbs, egg, salt, pepper, and flour.
- Use your hands to form 8 patties.
- Combine crust ingredients, dredge each knish through the crumb mixture, shaking off excess.
- Grease a baking sheet with cooking spray, spray tops and bottoms of knishes, bake 30-40 minutes, turning after 20 minutes.
I was looking for an easy and new recipe for potatoes. These turned out perfect. My guy thinks I'm a awesome cook anyway.Thanks for the great recipe. I'll definitly going to try some more of you recipes. You are great!! Toni
I'd never prepared or even eaten knishes before, so I can't comment on whether this is an authentic-style recipe. As for the mechanics of the recipe: the knishes came together perfectly (and I will admit to having had problems with previous attempts using other recipes in getting potato patties to stick together). I used "floury-type" potatoes (not certain what the North-American equivalent is) which are of a dry consistency and they were a good choice. While my husband and I enjoyed these, we did feel they were a bit on the bland-side, taste-wise despite all the good things added in. Next time I'll up the amount of seasoning in the potato mixture itself, especially garlic, salt and pepper. I think I'll also probably try them using potato flour rather than regular flour, they were kind of gummy in texture on the inside. I served this with sauerkraut and various sausages- nice combination. Thanks for posting.