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Potato Knish, Two Ways
http://smittenkitchen.com/blog/2012/03/potato-knish-two-ways/
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Photo © Deb Perelman
Ingredients
categorized
original
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1/2 cup vegetable oil (Joe also recommends schmaltz, or rendered chicken fat, if you’ve got some)
1 teaspoon white vinegar
1/4 cup water, or more if needed
1 1/2 pounds russet potatoes, peeled and quartered
1 small yellow onion, peeled and diced small
1 tablespoon vegetable or olive oil
1 tablespoon unsalted butter
1/2 teaspoon table salt
Freshly ground black pepper
1 large egg yolk
1 teaspoon water
1 1/2 pounds medium red potato, peeled and quartered
1 tablespoon vegetable or olive oil
1 tablespoon unsalted butter
1/2 teaspoon table salt
Freshly ground black pepper
3 ounces cream cheese, at room temperature
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Red potato, medium
(
1 1/2
pounds
)
Russet potatoes
(
1 1/2
pounds
)
Yellow onion, small
(
1
)
Condiments
White vinegar
(
1
teaspoon
)
Cooking & Baking
All-purpose flour
(
2 1/2
cups
)
Baking powder
(
1
teaspoon
)
Black pepper, Freshly ground
(
2
)
Salt
(
1 1/2
teaspoon
)
Vegetable oil
(
1/2
cup
)
Vegetable or olive oil
(
2
tablespoon
)
Drinks
Water
(
1/4
cup
)
Dairy
Butter, unsalted
(
2
tablespoon
)
Cream cheese
(
3
ounces
)
Refrigerated
Egg, large
(
1
)
Egg yolk, large
(
1
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
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Social Stats
89.8
Rating
1-100
111
Tweets
1,388
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Shares
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Views
2,097
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Recipe Stats
Published March 15, 2012 (11 months ago).
380 people saved this recipe.
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