Best Best-Ever Potato Knishes Recipes

delish.com

Kayzer

subheading: FOR DOUGH:

2 c. (240 grams) all-purpose flour

1 tsp. baking powder

¾ tsp. kosher salt

⅓ c. vegetable oil or schmaltz

3 tbsp. warm water

1 large egg, lightly beaten

1 tsp. white vinegar

subheading: FOR CLASSIC FILLING:

2 large Russet potaotes, peeled and cut into sixths (about 1 to 1 ¼ lbs)

3 tbsp. full-fat sour cream

Kosher salt

2 tbsp. butter or schmaltz

2 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

2 stems fresh thyme (optional)

Freshly ground black pepper

1 egg beaten with 1 tsp water

subheading: FOR SAMOSA-STYLE FILLING:

2 large Russet potatoes, peeled and cut into sixths (about 1 to 1 ¼ lbs)

4 tbsp. butter

Kosher salt

1 tbsp. vegetable oil

1 tsp. coriander seeds, crushed

1 tsp. cumin seeds, crushed

1 c. frozen peas, rinsed and drained

2 tsp. chaat masala

½ tsp. turmeric powder

¼ c. freshly chopped cilantro

1 egg beaten with 1 tsp water

subheading: FOR SPANAKOPITA-STYLE FILLING:

2 large Russet potatoes, peeled and cut into sixths (about 1 to 1 ¼ lbs)

3 tbsp. full-fat sour cream

Kosher salt

1 (10-oz.) package frozen chopped spinach, thawed

2 tbsp. extra-virgin olive oil

5 green onions, thinly sliced

2 cloves garlic, minced

1 tsp. dried oregano

½ tsp. crushed red pepper flakes

Freshly ground black pepper

¼ c. freshly chopped dill

1 tsp. lemon zest

5 oz. feta, cut into small cubes

1 egg beaten with 1 tsp water

¼ c. sesame seeds

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