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A crispy-crusted potato knish with creamy, seasoned filling is a hearty vegetarian Jewish-American street food. This comforting snack makes a satisfying side dish for the whole family.
Boil the peeled russet potatoes in a large pot of salted water until fork-tender, about 20 minutes. Drain thoroughly and let cool slightly.
While potatoes cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add diced yellow onion and sauté until deeply golden and sweet, about 10-12 minutes, stirring often to prevent burning.
Mash the warm potatoes with unsalted butter, then mix in the sautéed onions, 1 beaten egg, kosher salt, black pepper, and paprika. Allow filling to cool completely.
For the dough: combine all-purpose flour, baking powder, and a pinch of salt in a bowl. Mix in 1 egg, 1 tbsp vegetable oil, and just enough water (about 1/3 cup) to form a soft, non-sticky dough. Knead briefly, then let rest, covered, for 15 minutes.
Preheat oven to 375°F (190°C). Roll dough into a rectangle about 1/8-inch thick. Spread the potato filling along one long side, roll up tightly, and cut into 2-inch pieces, seam-side down.
Arrange knishes on a baking sheet, brush tops with beaten egg, and bake for 35-40 minutes until deeply golden and the crust is crisp. Let cool slightly before serving for best texture.
