Description
A crispy, golden-brown Passover Potato Pie that’s easy to make and full of comforting flavors. Perfect for your Pesach table, this dish pairs beautifully with brisket, roast chicken, or a fresh salad.
Ingredients
Scale
- 6 large Russet or Yukon Gold potatoes, peeled and grated
- 4 large eggs, beaten
- 1/2 cup matzo meal (or almond flour for gluten-free option)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced (optional)
- 1/2 cup olive oil or schmaltz, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley or thyme (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with olive oil or schmaltz.
- Grate the potatoes and squeeze out excess liquid using a clean towel.
- In a large bowl, combine grated potatoes, beaten eggs, matzo meal, onions, garlic (if using), salt, and pepper. Mix well.
- Add 1/4 cup olive oil or schmaltz to the mixture and stir to combine.
- Pour the mixture into the prepared baking dish, smoothing the top. Brush with remaining oil for extra crispiness.
- Bake for 50-60 minutes until golden brown and crispy on top.
- Let it rest for 10 minutes before slicing. Serve warm.
Notes
- For extra crispiness, use a cast-iron skillet instead of a baking dish.
- Add a pinch of paprika or cumin for a subtle spice.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg