My “Golden” Potato Pie Is the One Thing My Family Can All Agree On
My Passover seder is always a controversial affair. We have moments of arguing and debate in between dayenu and matzo ball soup, and everyone seems to have a different opinion about whether beet red or white horseradish is spicier, and which charoset works best to make a sandwich. In developing this recipe for a potato pie, or a kugel by another name, I sought to merge different techniques and flavors to make a dish that is unique yet familiar. This recipe is a reflection of the diversity of cultures that encompass the Jewish diaspora while incorporating ingredients that are typical of the Passover holiday.
I call for a Galician-style potato preparation where potatoes are pre-boiled with their skins on before being mashed. There is a lot of creative freedom here to choose your own texture journey. If you prefer large chunks of potatoes, the potatoes can be lightly crushed; for a smoother texture, mash them further. Sephardic influences take center stage with the addition of ground turmeric to the water, which lends an earthy flavor and tints the potatoes a beautiful golden hue. Bitter herbs are an instrumental part of the seder plate, symbolizing the harshness the Jewish people endured during slavery in Egypt. Nodding to this tradition, the bitter herbs in this recipe are plentiful — chives and parsley are then added to the mashed potatoes alongside onions and garlic. Egg yolks, olive oil, and potato starch are mixed in, and then whipped egg whites are folded into the batter. The whole thing is added to a preheated skillet, and baked until it forms a crisp, golden crust. You can cut the pie into small squares for an appetizer or into larger slices for a main or side. No matter how you eat it, this pie will be the talk of the seder and help the arguments fall by the wayside.
Why You’ll Love It
It celebrates Sephardic and Ashkenazi influences. This potato pie combines ingredients and methods that are typical of both sects to create something that is deliciously unique.
So versatile. This dish can be eaten as a main or appetizer, depending on how you cut it, and it reheats wonderfully.
Key Ingredients in Passover Potato Pie
Potatoes: Russet potatoes are used in this recipe due to their high starch content, which is necessary to achieve that perfect crisp exterior and support a light, airy structure inside.
Bitter herbs: The herbs in this dish are not only emblematic of Passover, but also lend freshness and extra flavor to the potato pie.
Potato starch: During Passover, it is not permitted to eat anything with flour, other than matzo. Potato starch takes the place of flour in this recipe to make it kosher for the holiday.
Egg whites: Whipped egg whites add a lightness to the batter, as the dish does not use chemical leaveners.
Turmeric: Many Sephardic recipes use turmeric. Here, the spice is used to give the dish an earthy flavor and light yellow color.
How to Make Passover Potato Pie
Boil potatoes. Scrub the potatoes to remove any dirt and cut into 1-inch pieces. Boil in salted and spiced water until just tender and drain. Mash to desired consistency.
Sauté aromatics. Sauté onions, herbs, and garlic until fragrant.
Make potato base. Combine mashed potatoes, aromatics, egg yolks, and potato starch. Mix until everything is combined.
Whip egg whites. Using an electric mixer (or the whisk attachment on a stand mixer), beat egg whites until soft peaks form. Fold egg whites into the potato batter, maintaining as much air as possible.
Bake. Transfer potato mixture to a preheated, greased oven-safe skillet and bake until golden-brown. Let cool slightly, then sprinkle the top with more kosher salt and chopped herbs if desired.
Helpful Swaps
Potato starch: Matzo meal can be substituted here. Other starches can also be used, but not all (such as corn) are permitted on Passover.
Herbs: I opted for parsley and chives in this recipe, but any leafy bitter green herb can be substituted; cilantro would also work nicely.
Storage and Make-Ahead Tips
Potato pie is best eaten fresh, but it can be stored in an airtight container in the fridge and then reheated in a 350°F oven until warm.
What to Serve with Passover Potato Pie
Passover Potato Pie Recipe
This hearty and delicious pie will be the talk of the seder.
Prep time 50 minutes
Cook time 1 hour 45 minutes
Serves 6 to 8
Ingredients
2 pounds russet potatoes, scrubbed and cut into 1-inch pieces (do not peel)
4 1/2 teaspoons kosher salt, divided
1 teaspoon ground turmeric
5 tablespoons olive oil, divided
1 medium yellow onion, finely chopped (about 1 1/2 cups)
1/4 teaspoon freshly ground black pepper, divided
1 cup finely chopped fresh parsley leaves (from about 2/3 medium bunch)
1/2 cup finely chopped fresh chives (from about 1 1/2 medium bunches)
2 teaspoons finely chopped garlic (from 4 cloves)
4 large egg yolks
3 tablespoons potato starch
4 large egg whites
Instructions
Place 2 pounds chopped russet potatoes, 2 teaspoons of the kosher salt, and 1 teaspoon ground turmeric in a large pot. Add enough cool water to cover by about 1-inch. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are fork-tender, 10 to 15 minutes.
Meanwhile, heat 1 tablespoon of the olive oil in a 10-inch cast iron or high-sided oven-safe skillet over medium heat until shimmering. Add 1 finely diced medium yellow onion and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions are translucent and tender, about 5 minutes. Stir in 1 cup finely chopped fresh parsley leaves, 1/2 cup finely chopped fresh chives, and 2 teaspoons finely chopped garlic. Cook until wilted and fragrant, about 1 minute more. Remove the skillet from the heat. Transfer to a large bowl. Reserve the skillet.
When the potatoes are ready, drain and return to the pot. Add the onion mixture and, using a flexible spatula, mix and mash the potatoes with the onions and herbs until the potatoes begin to break up into smaller pieces. Let sit until cool to the touch, about 20 minutes. Meanwhile, heat the oven to 350ºF.
Place 2 tablespoons of the olive oil in the same skillet. Place in the oven and heat for 5 minutes. Meanwhile, finish making the filling.
Add 4 large egg yolks, 3 tablespoons potato starch, the remaining 2 tablespoons olive oil, the remaining 2 teaspoons kosher salt, and a few grinds of black pepper to the potato mixture. Mix until combined.
Beat 4 large egg whites with an electric mixer (use the whisk attachment on a stand mixer) on medium speed or by hand until soft peaks form, 1 to 2 minutes. Transfer to the potato mixture and fold together with the flexible spatula until just combined, trying to keep as much air in the egg whites as possible.
Carefully remove the skillet from the oven and tilt to coat the bottom with oil. Transfer the potato mixture into the skillet and spread into an even layer. Return the skillet to the oven and bake until the top is golden-brown, the center is set, and the pie begins to pull away from the edges of the pan, about 1 hour.
Let cool for 10 minutes. Sprinkle the top with more kosher salt and chopped herbs if desired. Run a thin knife around the edges to loosen. Cut directly in the pan into wedges for serving, or flip out of the pan onto a cutting board before cutting.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
