FAT GRANDMA'S POTATO KNISHES

Oddly enough this came up in the Entertainment section when I was browsing Google News.

This could mean two things. The first, that Google's really able to zoom in on me and delivering the news that matters most to me. The second, that the Knish really is important, or maybe if
not quite important yet, gaining in popularity, a little more, every day.

I share with you all another knish recipe.

Long live the knish.

FAT GRANDMA'S POTATO KNISHES

(Makes 8 knishes)

1 tbsp. (15 ml) olive oil

1 large onion, minced (about 2 c./500 ml)

2 cloves garlic, minced

1 tbsp. (15 ml) paprika

2 1/2 lbs. (1.25 kg) baking potatoes (about 3 or 4), peeled and cut into 1/2 -in. (1.25 cm) dice

Salt

3 tbsp. (45 ml) chopped fresh herbs, such as chives, parsley, basil and dill

1 egg

Freshly ground black pepper

3-4 tbsp. (45-60 ml) flour or bread crumbs

Spray oil

Optional crust

1 c. (250 ml) unflavoured bread crumbs

2 tsp. (10 ml) paprika

1 tsp. (5 ml) onion powder

1 tsp. (5 ml) garlic powder

1. Preheat oven to 350 F (175 C).

2. Heat the oil in a large non-stick skillet over a medium flame. Add the onion and cook about 6 minutes. Reduce heat to low, add garlic and paprika and cook until caramelized, another 6 to 7 minutes.

3. Meanwhile, place the potatoes in a large pot with cold salted water to cover. Bring to a boil, then reduce heat and simmer until the potatoes are soft, about 8 to 10 minutes.

4. Drain the potatoes and return them to the pan. Cook the potatoes over a medium flame 1 to 2 minutes to evaporate any remaining liquid. Remove the pot from the heat and let cool slightly.

5. Mash the potatoes in the pot. Stir in the onion mixture, herbs, egg and salt and pepper, to taste. Mix in the flour or bread crumbs. Potato mixture should be thick enough to form with your hands.

6. Wet your hands and form the potatoes into patties about 1 1/2 in. (375 cm) thick and 3 in. (7.5 cm) across.

7. To use the optional crust, combine the bread crumbs, paprika, onion powder and garlic powder in a shallow bowl. Dredge each knish through the crumbs, shaking off any excess.

8. Arrange the knishes on a non-stick baking sheet lightly sprayed with oil. Spray the tops and sides of the knishes with oil. Bake until golden brown, about 30 to 40 minutes, turning the knishes with a spatula after 15 minutes.