Crispy Golden Potato Knishes You’ll Crave Forever
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.
- 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)
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!
Notes
Use plant-based milk and egg substitutes for a vegan version.
Add smoked paprika, fresh herbs, or spices to the filling for extra flavor.
Mix in cheese or sautéed mushrooms for variety.
Freeze prepared knishes before baking; bake from frozen, adding a few minutes to baking time.
Store baked knishes in airtight container in fridge up to 3 days; reheat in oven at 350°F.
Nutrition
- Serving Size: 1 knish
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
