Name: Crispy Golden Potato Knishes You’ll Crave Forever
Prep time: 25 min
Cook time: PT-485468H25M7S
Total time: 1 h
Cuisine: Eastern European
Ingredients: 1 cup all-purpose flour, sifted; ⅔ cup vegetable or canola oil; 3 lbs Russet potatoes; 1 yellow onion, finely diced; 1 bunch scallions, finely sliced; 2 cloves garlic, minced; 1 egg yolk (or vegan alternative); Salt to taste (1–2 teaspoons)

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Why You’ll Love This Recipe

You’ll love this recipe because it combines a crispy, buttery crust with a rich, flavorful potato filling that’s satisfying and comforting. They’re baked, not fried, making them lighter but still deliciously crispy. Versatile and easy to customize with spices or herbs, these knishes are perfect for sharing and great for making ahead or freezing.

Ingredients

1 cup all-purpose flour, sifted
⅔ cup vegetable or canola oil
3 lbs Russet potatoes
1 yellow onion, finely diced
1 bunch scallions, finely sliced
2 cloves garlic, minced
1 egg yolk (or vegan alternative)
Salt to taste (start with 1–2 teaspoons)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Peel and boil the potatoes until tender. Drain and mash until smooth.
In a pan, sauté the onion, scallions, and garlic until soft and fragrant, about 5 minutes.
Mix the sautéed vegetables into the mashed potatoes. Season generously with salt to taste.
For the dough, combine sifted flour and oil; knead gently until smooth and pliable.
Roll the dough out into circles about 4–5 inches in diameter.
Place a generous spoonful of the potato filling in the center of each circle.
Fold the edges over the filling and pinch to seal, forming little pockets.
Brush the knishes with egg yolk or your chosen vegan alternative to create a golden glaze.
Bake at 375°F (190°C) for 30–35 minutes, or until golden brown and crispy.
Serve warm and enjoy!

Servings and timing

This recipe yields about 12 knishes. Preparation takes 25 minutes, with baking time of 30–35 minutes, for a total of about 1 hour.

Variations

Use plant-based milk and egg substitutes for a vegan version.
Add smoked paprika, fresh herbs, or spices to the potato filling for an extra flavor boost.
Try mixing in cheese or sautéed mushrooms for variety.
Freeze the prepared knishes before baking; bake directly from frozen, adding a few extra minutes to the baking time.

Storage/Reheating

Store baked knishes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to retain crispiness. Freeze unbaked knishes in a sealed container; bake from frozen when ready.

FAQs

Can I make these knishes vegan?

Yes, use a plant-based egg substitute for brushing and a non-dairy milk if needed.

Can I freeze knishes before baking?

Absolutely! Freeze them on a baking sheet first, then transfer to a sealed container. Bake from frozen, adding extra minutes.

What kind of potatoes are best?

Russet potatoes are ideal for a fluffy, creamy filling.

Can I add other vegetables to the filling?

Yes, finely chopped mushrooms, spinach, or cooked kale are great additions.

How do I store leftover knishes?

Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.

What should I serve with knishes?

Serve with sour cream, mustard, or your favorite dipping sauces.

Can I make the dough without oil?

The oil is key for a flaky dough; you can experiment with butter but keep the same fat quantity.

Can I use whole wheat flour?

Yes, but it may alter the texture slightly; consider mixing with all-purpose flour.

What if my dough is too sticky?

Add a little more flour, a tablespoon at a time, until it’s easy to handle.

Are knishes traditionally baked or fried?

Both methods exist, but baking is healthier and yields a crisp, golden crust.

Conclusion

These Crispy Golden Potato Knishes are irresistible pockets of comfort with a flaky crust and creamy, savory filling. Easy to prepare and perfect for snacking or entertaining, they bring a taste of Eastern European tradition to your kitchen. Whether baked fresh or frozen for later, these knishes will quickly become a beloved favorite.

Crispy Golden Potato Knishes You’ll Crave Forever

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These Potato Knishes are flaky, golden pastry pockets filled with a creamy and savory potato mixture of onions, scallions, and garlic. Baked to crispy perfection, they make a comforting Eastern European snack or side dish.

Author: Amy
Prep Time: 25 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Yield: About 12 knishes
Category: Snack / Appetizer
Method: Baking
Cuisine: Eastern European
Diet: Vegetarian

Ingredients

1 cup all-purpose flour, sifted

⅔ cup vegetable or canola oil

3 lbs Russet potatoes

1 yellow onion, finely diced

1 bunch scallions, finely sliced

2 cloves garlic, minced

1 egg yolk (or vegan alternative)

Salt to taste (1–2 teaspoons)

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Instructions

Peel and boil potatoes until tender. Drain and mash until smooth.
Sauté onion, scallions, and garlic in a pan until soft and fragrant, about 5 minutes.
Mix sautéed vegetables into mashed potatoes; season generously with salt.
Combine sifted flour and oil; knead gently until smooth and pliable to make dough.
Roll dough into 4–5 inch diameter circles.
Place a spoonful of potato filling in center of each circle.
Fold edges over filling and pinch to seal, forming pockets.
Brush knishes with egg yolk or vegan alternative for a golden glaze.
Bake at 375°F (190°C) for 30–35 minutes until golden and crispy.
Serve warm and enjoy!