Potato Knish, Two Ways
Photo © Deb Perelman
- 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
- 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
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Recipe Stats
Published March 15, 2012 (11 months ago).
379 people saved this recipe.
