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This golden, crunchy Passover potato pie has sat at the heart of my Seder celebration for years and years. It brings together the warm, familiar taste of classic kugel with the pleasing bite of a tasty savory pie – it's a tip of the hat to our roots and a family hit that gets snatched up fast.
My grandma taught me how to make this potato pie. She always grated every single potato by hand even though her hands hurt. That steady sound of potatoes against the grater meant Passover was coming, just like the hunt for the hidden afikoman.
Ingredients
- Russet potatoes: The starch in these makes a crisp outer layer while staying soft inside. Go for solid ones without any green bits or shoots.
- Onion: Gives that needed hint of sweet and rich taste against the potato backdrop. Yellow works best, but white will do in a pinch.
- Eggs: These hold everything together. They add a rich taste and help the pie keep its shape.
- Matzo meal: This Passover must-have soaks up extra water and helps nail the right feel.
- Olive oil or schmaltz: Old-school schmaltz brings that real-deal taste, but olive oil's a bit better for you.
- Salt and pepper: Simple but must-have spices that make the potato flavor pop.
- Garlic powder: Not a must, but adds some nice background flavor without taking over.
- Fresh parsley: Adds a fresh kick and some nice green color. Look for bright bunches with no yellow bits.
- If you want to add more: Try carrots for extra sweetness, paprika for a smoky touch, or cheese if you're not strictly keeping kosher.
Step-by-Step Instructions
- Get Your Potatoes Ready:
- Peel all those Russet potatoes completely – any skin left will mess with how it feels when you eat it. Grab your box grater (the side with big holes) or food processor with that grating part, and shred them into long bits. Right away, put them in a clean kitchen towel and squeeze hard over the sink until they're barely dripping. You can't skip this part – it's what makes your pie crispy instead of soggy.
- Cook Those Onions:
- Get your oil or schmaltz hot in a heavy pan on medium heat until it looks shiny but isn't smoking. Throw in your finely chopped onions, spread them out flat. Let them cook about 8-10 minutes, giving them a stir now and then, until they turn golden, see-through, and smell amazing. This slow cooking makes the whole dish taste better.
- Mix Everything Up:
- Find a big bowl and throw in those dried-off potatoes and warm onions. Add your beaten eggs (they work better if they're not cold from the fridge). Sprinkle in the matzo meal, salt, pepper, garlic powder if you want it, and chopped parsley. Mix it all up really well with your hands or a strong spoon. Make sure those eggs and matzo meal get everywhere since they're what holds it all together.
- Put Your Pie Together:
- Turn your oven to 375°F and let it get fully hot. Add plenty of oil to your baking dish or cast iron pan, making sure to get the sides good so nothing sticks. Dump in your potato mix and press it down hard with a spatula to make it flat and tight, about 1 to 1½ inches thick. Smooth the top so it browns evenly.
- Bake It Up:
- Put it on the middle rack and let it bake for 45 minutes. Don't open the door – that changes the temperature. Look for a nice brown top and crispy edges. If you need more color, turn it up to 400°F for the last 5 minutes to get those edges extra crispy. When you press the middle gently, it should feel firm.
- Time to Eat:
- Let your pie sit for 15 minutes after taking it out. This helps it firm up so you can cut it nicely. Slice it into wedges or squares with a sharp knife (wipe it clean between cuts). Eat while it's still warm. Some folks like applesauce or sour cream with it if that fits your kosher plans.
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How you grate the potatoes really sets apart an okay potato pie from an amazing one. Grandma showed me to grate fast without stopping so the potatoes don't turn brown. Her old hands moved surprisingly quick even when she was super old, and she always said this back-and-forth motion kept her fingers working good long after her friends couldn't use theirs so well.
Make-Ahead Instructions
This potato pie actually tastes better after sitting a bit. You can fix the whole thing up to a day before and keep it in the fridge wrapped in plastic. Take it out about 30 minutes before you want to bake it so it's not ice cold, which helps it cook more evenly. Or you can bake the whole pie, then warm it up later under some foil at 325°F for about 20 minutes until it's hot through, then take the foil off for 5 minutes to get the top crunchy again.
Variations For Different Dietary Needs
The old-school Passover potato pie has eggs in it, but if you don't eat eggs, just bump up the matzo meal to 1/3 cup and throw in 2 tablespoons of potato starch to help everything stick together. If you can't eat matzo at all, swap it for 3 tablespoons of potato starch mixed with 1 tablespoon of almond flour. It'll feel a bit different in your mouth but still taste great. Want more flavor? Try adding cooked mushrooms, tiny bits of bell pepper, or fresh herbs like dill or thyme.
Cultural Significance
Potato dishes really matter during Passover when you can't eat most grains. This pie, called kartoffel kugel in Yiddish, shows how clever Jewish cooks got when making filling foods with limited ingredients. In Eastern Europe, these potato creations became comfort foods eaten all year round, then traveled to America and Israel, changing a little with each new generation. Everyone fights over the crispy top and edges, which people say bring good luck and wealth in the coming year.
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This dish turns simple, everyday ingredients into an eye-catching Passover centerpiece that's all about family, comfort, and carrying on traditions.
Frequently Asked Questions
- → How can I keep the potato layers crunchy?
Dry the grated potatoes thoroughly with a kitchen towel. This crucial step prevents sogginess and helps the top crisp up beautifully.
- → Can I prepare the pie early?
Absolutely, mix the ingredients and refrigerate. Bake it fresh when you're ready so the crust stays crunchy and warm.
- → What can I swap for matzo meal?
If matzo meal is unavailable, try breadcrumbs, flour, or almond meal for gluten-free needs.
- → Is this dish dairy-free or kosher for Passover?
Use schmaltz (chicken fat) instead of any dairy for a kosher-for-Passover and dairy-free version.
- → What pairs well with this crispy pie?
It goes perfectly with sour cream, greens, or applesauce. Roasted veggies also make a great addition.