This Jewish Deli Classic Is My Favorite “For the Table” Food to Share

I grew up going to Jewish delis with my family — not all the time, but as an occasional treat. During my time growing up in the suburbs of Houston, the good deli was on the other side of town so it wasn’t a regular thing. But when I say occasional treat, I really do mean treat because I love everything about a deli lunch.

I love the snappy pickles (I’m preferential to half-sours), I love rye bread, and as a Russian dressing fan, I’m always right at home. When I was a kid, I would always get a diet Dr. Brown’s cream soda, but as an adult I’m more into Cel-Ray. Sandwich preferences in my family may have ebbed and flowed over time, but one thing was always constant: a fried potato knish for the table with a generous side of spicy brown mustard.

You might think that a pastry filled with mashed potatoes would be too rich, too heavy, or too starchy to be good — you’d be wrong. Buttery fried onions and a little dollop of mustard in the filling (this is key!) keep everything flavorful and decadent without veering off the deep end. And while I grew up ordering square, fried knishes, you can use the same exact ingredients to make round, baked knish that are equally delicious. The dough is surprisingly easy to work with and relatively foolproof. From there, all you need is your favorite mustard and your deli soda of choice.

Why You’ll Love It

• Baked or fried! Use the same dough and filling to make round, golden brown baked knishes or crispy fried square knishes.

• A little touch of mustard makes it pop. Adding a spoonful of spicy brown mustard to the potato filling balances the richness with a pop of tanginess.

Key Ingredients in Potato Knish

• Fat: You can use butter, schmaltz, or oil depending on your preference or the other parts of your meal if you keep kosher. Butter and schmaltz have more flavor, but oil is pareve (neither meat nor dairy).

• Potatoes: Use Yukon gold potatoes for their buttery, creamy texture.

• Aromatics: Onions and garlic make the filling extra-flavorful.

• Mustard: A little spoonful of mustard in the potato filling perks everything up a bit and keeps the rich flavor from tasting too heavy.

How to Make Baked Potato Knish

1. Make the dough. Whisk all-purpose flour, baking powder, and kosher salt together in a large bowl and create a deep well in the center. Add an egg, melted butter, warm water, and distilled white vinegar together into the well. Using a fork and starting in the center, gradually stir and pull in the flour mixture until a shaggy dough forms. Knead the dough a few times until it forms a smooth, soft ball. Wrap the dough tightly in plastic wrap and let rest for 1 hour to firm up.

2. Make the filling. Boil chopped Yukon gold potatoes in salted water until knife tender in a saucepan. Drain in a colander and return the saucepan to the stove. Cook diced yellow onion and garlic in butter until the onions are tender and browned in spots. Return the potatoes and a dollop of mustard to the saucepan and mash until the potatoes are broken down but still lumpy.

3. Roll the dough. Divide the rested dough into 2 pieces. Working with 1 at a time, roll out into an 8×16-inch rectangle. Spread half of the filling over the dough and roll up into a log (starting with the long side of the dough). Repeat with the remaining dough and filling.

4. Form the knishes. Cut each log crosswise into 4 pieces. Pinch the dough along one cut side of each piece together to cover and seal in the filling on that side. Place sealed-side down on a parchment-lined baking sheet, spacing them evenly apart. Using the palm of your hand, gently press down until each knish is about 1 1/2 inches tall.

5. Bake the knishes. Lightly brush the dough of each knish with egg wash and bake until golden brown.

Helpful Swaps

• Use chopped scallions or spring onions instead of yellow onion.

• Add spices like paprika or blends like shawarma seasoning to the filling mixture for a boost of flavor.

Storage and Make-Ahead Tips

• You can make the dough up to 3 days ahead, wrap it tightly in plastic wrap and refrigerate. Let sit at room temperature for 1 hour before assembly.

• You can make the potato filling up to 3 days ahead and refrigerate it in an airtight container. Let sit at room temperature for 1 hour before assembly.

• Refrigerate leftover knishes in an airtight container for up to 5 days. Reheat in a 350ºF oven until warmed through, 15 to 20 minutes.

What to Serve with Potato Knish

• Spicy brown deli mustard

• Dill Pickles

• Creamy Coleslaw

• Reuben Sandwich

• Cucumber Tomato Salad

• Matzo Ball Soup

• Cucumber Salad

Potato Knish Recipe

Are you team fried or team baked?

Prep time 40 minutes

Cook time 45 minutes to 1 hour 15 minutes

Makes Makes 8

Serves 8

Ingredients

For the dough:

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1 large egg

• 1/2 cup melted unsalted butter, melted schmaltz, or neutral oil

• 1/2 cup warm water

• 1 teaspoon distilled white vinegar

For the filling and assembly:

• 1 1/2 pounds Yukon gold potatoes (3 to 4 medium), peeled and cut into 1-inch pieces

• 2 tablespoons kosher salt, plus more as needed

• 2 tablespoons unsalted butter, schmaltz, or neutral oil

• 1 large yellow onion, finely diced (about 1 3/4 cups)

• 2 cloves garlic, finely grated or minced

• 1/4 cup water

• 1 1/2 teaspoons spicy brown or whole grain mustard

• 1/4 teaspoon freshly ground black pepper, plus more as needed

• 1 large egg, lightly beaten, if baking

• 2 cups neutral oil, if frying

Instructions

Make the dough:

1. Whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt together in a large bowl. Create a deep well in the center. Whisk 1 large egg, 1/2 cup melted unsalted butter, 1/2 cup warm water, and 1 teaspoon distilled white vinegar together in a medium bowl. Pour into the well.

2. Using a fork and starting in the center, gradually stir and pull in the flour mixture until a shaggy dough forms. Knead the dough a few times until it forms a smooth, soft ball. Wrap the dough tightly in plastic wrap and let rest for 1 hour to firm up. Meanwhile, make the filling.

Make the filling and roll out the dough:

1. Place 1 1/2 pounds peeled and cut Yukon gold potatoes and 2 tablespoons of the kosher salt in a medium saucepan and add enough cold water to cover by about 1 inch. Cover and bring to a boil over medium-high heat. Uncover and reduce the heat to maintain a simmer. Cook until knife tender, 15 to 20 minutes. Drain in a colander.

2. Melt 2 tablespoons unsalted butter in the same saucepan (no need to wash) over medium-high heat. Add 1 finely diced large yellow onion and 2 grated garlic cloves. Cook, stirring frequently, until the onions are translucent and lightly browned in spots, about 8 minutes.

3. Add 1/4 cup water, scrape up any browned bits from the bottom of the saucepan, and cook until the water is almost completely evaporated, about 45 seconds. Remove the saucepan from the heat.

4. Return the potatoes to the saucepan. Add 1 teaspoon spicy brown mustard and 1/4 teaspoon black pepper. Mix and mash with a fork or potato masher until the potatoes are broken down but still lumpy. Taste and season with more kosher salt and pepper as needed.

5. Divide the dough in half (about 11 ounces each). Working with one piece at a time, roll out into an 8- by 16-inch rectangle (about 1/8-inch thick). Proceed with either baking or frying instructions.

Option 1: Baking

1. Heat the oven to 375ºF. Line a baking sheet with parchment paper. Spread half of the potato filling (about 1 1/2 cups) onto one of the dough rectangles in a log along one of the long sides. Starting with the end with the filling, roll up into a log. Repeat with the remaining dough and filling.

2. Cut each log crosswise into 4 pieces. Pinch the dough along one cut side of each piece together to cover and seal in the filling on that side. Place sealed-side down on the baking sheet, spacing them evenly apart. Using the palm of your hand, gently press down until each knish is about 1 1/2 inches tall.

3. Lightly brush the dough of each knish with 1 beaten large egg. Bake until golden brown, about 45 minutes.

Option 2: Frying

1. Cut each dough rectangle in half crosswise and lengthwise to get a total of 8 pieces. Divide the filling between the dough pieces (about 1/3 cup each). For each knish, fold the dough over the filling to form a square. Press the edges with your fingers or the tines of a fork to seal (make sure to press out any air). Trim the edges with a knife (save the scraps to test the temperature of the oil!).

2. Heat 2 cups neutral oil in a medium cast iron skillet or Dutch oven over medium heat until shimmering (300 to 350ºF). Meanwhile, fit a wire rack over a baking sheet.

3. Test the oil with a small piece of scrap dough: If it immediately starts bubbling, proceed with frying (if it doesn’t, the oil is not hot enough). Fry in batches of 2 to 3: Add to the hot oil and fry, flipping halfway through, until golden brown and heated through, 4 to 6 minutes total. Transfer to the rack. Let cool slightly before serving.

Recipe Notes

Make ahead:

• The dough can be made up to 3 days ahead, wrapped tightly in plastic wrap, and refrigerated. Let sit at room temperature for 1 hour before assembly.

• The potato filling can be made up to 3 days ahead and refrigerated in an airtight container. Let sit at room temperature for 1 hour before assembly.

Storage: Refrigerate leftover knishes in an airtight container for up to 5 days. Reheat in a 350ºF oven until warmed through, 15 to 20 minutes.

Further Reading

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