Potato Knishes

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  • 1 tablespoon olive oil
  • 1 large onion, minced (about 2 cups)
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 2 1/2 pounds baking potatoes (about 3 or 4), peeled and cut into 1/2-inch dice
  • Salt
  • 3 tablespoons chopped fresh herbs, such as chives, parsley, basil and dill
  • 1 egg
  • Freshly ground black pepper
  • 3 to 4 tablespoons flour or bread crumbs
  • Spray oil

Optional Crust

  • 1 cup unflavored bread crumbs
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder


  1. Heat oven to 350 degrees F.
  2. Heat the oil in a large nonstick skillet over a medium flame.
  3. Add the onion and cook for about 6 minutes.
  4. Reduce heat to low, add garlic and paprika and cook until caramelized, another 6 to 7 minutes.
  5. Meanwhile, place the potatoes in a large pot with cold salted water to cover. Bring to a boil, then reduce heat and simmer until the potatoes are soft, about 8 to 10 minutes.
  6. Drain the potatoes and return them to the pan. Cook the potatoes over a medium flame 1 to 2 minutes to evaporate any remaining liquid.
  7. Remove the pot from the heat and let cool slightly.
  8. Mash the potatoes in the pot.
  9. Stir in the onion mixture, herbs, egg and salt and pepper, to taste.
  10. Mix in the flour or bread crumbs. Potato mixture should be thick enough to form with your hands.
  11. Wet your hands and form the potatoes into patties about 1 1/2 inches thick and 3 inches across.
  12. To use the optional crust, combine the bread crumbs, paprika, onion powder and garlic powder in a shallow bowl.
  13. Dredge each knish through the crumbs, shaking off any excess.
  14. Arrange the knishes on a nonstick baking sheet lightly sprayed with oil.
  15. Spray the tops and sides of the knishes with oil.
  16. Bake until golden brown, about 30 to 40 minutes, turning the knishes with a spatula after 15 minutes.

Makes 8 knishes.

Source: Steven Raichlen's Healthy Jewish Cooking

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