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This savory Passover Potato Pie has been my holiday secret weapon for years. Crispy on the outside with a tender interior, it combines the comforting warmth of potato kugel with the convenience of a one-pan dish that satisfies everyone at the seder table while keeping kosher for Pesach.
I first created this recipe when hosting my first Passover as a newlywed, nervous about impressing my husband's family. The empty dish and requests for the recipe confirmed it would become our annual tradition.
Ingredients
- Russet potatoes: These starchy potatoes create the perfect texture with a crispy exterior and soft interior
- Onion: Adds essential savory flavor and moisture to the mixture
- Eggs: Bind everything together while adding richness
- Matzo meal: The critical Passover friendly binding ingredient that absorbs excess moisture
- Olive oil or schmaltz: Using schmaltz traditional rendered chicken fat adds authentic flavor if you have it
- Salt and pepper: Essential seasoning that brings out the potato flavor
- Garlic powder: Adds depth without overpowering the delicate potato flavor
- Fresh parsley: Brings brightness and color to the dish
- Optional carrots: For natural sweetness and beautiful color contrast
- Optional paprika: Adds a subtle smoky flavor that complements the potatoes beautifully
- Optional cheese: Only if not keeping strictly kosher for your seder meal
Step-by-Step Instructions
- Prepare the Potatoes:
- Properly preparing the potatoes is crucial for texture success. Grate them using the large holes of a box grater or food processor fitted with the grating blade for efficiency. The most important step is removing excess moisture by placing the grated potatoes in a clean kitchen towel and squeezing aggressively. This prevents a soggy pie and ensures crispiness.
- Sauté the Onions:
- Cooking the onions properly develops their sweetness and removes harsh raw flavor. Heat your fat of choice until shimmering but not smoking, then add the onions and cook for about 8 minutes until they become translucent and develop a light golden color. This process caramelizes their natural sugars and creates a flavor foundation for your pie.
- Mix the Ingredients:
- Combining ingredients thoroughly ensures even flavor distribution. Use a large mixing bowl to accommodate all ingredients comfortably. Add the squeezed potatoes first, then sautéed onions while still warm, followed by eggs and seasonings. The matzo meal should be added last, allowing you to adjust if the mixture seems too wet.
- Assemble the Pie:
- Proper assembly creates the ideal texture contrast. Use a well seasoned cast iron skillet or a ceramic baking dish at least 10 inches in diameter. Apply a generous coating of oil or schmaltz to prevent sticking. Spread the mixture evenly using a spatula and press down firmly to create a compact layer without air pockets.
- Bake the Pie:
- Baking requires attention to timing for the perfect finish. Start with a preheated oven at 375°F for even cooking. The pie will need approximately 45 minutes but begin checking at 40 minutes. The top should be deeply golden and the edges slightly pulling away from the pan. The temperature increase at the end creates that irresistible crispy top layer.
- Serve and Enjoy:
- Proper serving enhances the eating experience. Allow the pie to rest for 10 minutes before slicing, which helps it set and makes for cleaner portions. Cut into wedges using a sharp knife and serve while still warm for the best texture contrast between the crispy exterior and tender interior.
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The matzo meal is truly the unsung hero of this recipe. My grandmother always insisted on using just the right amount. Too little and the pie falls apart, too much and it becomes dense. Finding that perfect balance makes all the difference, and I still think of her every time I measure it out.
Make Ahead Magic
This potato pie actually improves with a bit of rest, making it perfect for busy holiday preparations. You can completely bake the pie up to one day ahead, cool it fully, then cover with foil and refrigerate. Reheat in a 350°F oven for about 20 minutes or until heated through. For the best of both worlds, you can also prepare the potato mixture earlier in the day, keep it covered in the refrigerator, and bake it fresh just before your meal begins.
Variations For Every Taste
The basic recipe is wonderful on its own, but you can customize it to suit your family preferences. For a slightly sweeter version, increase the carrots to a full cup. If you love herbs, add 2 tablespoons of fresh dill along with the parsley. For a more pronounced garlic flavor, use 2 cloves of fresh minced garlic instead of powder. After Passover, this recipe works beautifully with a tablespoon of all purpose flour substituted for the matzo meal.
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Serving Traditions
In my family, we serve this potato pie in different ways throughout Passover. For the seder, it appears alongside brisket or roast chicken as a side dish. For lunch the next day, we enjoy leftover slices topped with a dollop of sour cream or applesauce. It even works as a breakfast option topped with a fried egg. The versatility makes it a true holiday workhorse that never disappoints.
The Cultural Significance
Potato recipes like this one became popular in Ashkenazi Jewish cooking because potatoes were abundant and affordable in Eastern Europe. During Passover, when leavened grains are forbidden, creative cooks developed dishes like this pie to provide satisfying, filling options during the eight day holiday. What began as practical necessity evolved into beloved traditions carried through generations, connecting modern tables to ancestral kitchens.
Frequently Asked Questions
- → How do you ensure the potato pie stays crispy?
Squeeze the grated potatoes thoroughly to remove excess moisture before baking. This prevents sogginess and ensures a crispy texture.
- → Can I use an alternative to olive oil or schmaltz?
Yes, you can substitute with vegetable oil or another neutral oil if preferred.
- → What can I serve with Passover Potato Pie?
You can pair it with sour cream, applesauce, fresh salad, or even roasted vegetables for a complete meal.
- → Can the pie be made ahead of time?
Yes, you can bake the pie in advance and reheat it in the oven at 350°F until warmed through for serving.
- → What makes this dish suitable for Passover?
This dish uses matzo meal instead of regular flour, making it kosher for Passover.