Potato Knish with Apples


  • 2 pounds Idaho® yukon gold potatoes, peeled cut into 1" dice or 1” thick slices 
  • 8 cups cold water
  • 3 tablespoons kosher salt
  • 2 tablespoons rose petals
  • 4 tablespoons olive oil
  • 2 tablespoons sesame seeds, lightly toasted
  • 5 pounds laminated dough like Himalayan Paratha or Puff Pastry
  • 8 eggs
  • 1 cup water 


  1. Place the potatoes, cold water and kosher salt in a large pot and set on medium heat. Cook until the potatoes are tender at a slow rolling boil. Once cooked, drain the potatoes and use a potato ricer to finely mash them. While still warm but not hot, add the rose petals, sesame seeds and olive oil. Mix gently with a spatula. Let cool to room temperature. 
  2. Using a 1½ ounces ice cream scoop, portion out the potatoes onto a sheet pan or large plate. Refrigerate until needed. Remove the laminated dough from the freezer and let it soften a bit. 
  3. Place a potato portion in the middle of the dough. Using a small paring knife cut eight evenly spaced lines in the dough from the exterior of the potato out to the edge of the dough (like little rays coming off the sun). Enclose the potato in the dough. Gently turn over the knish and use your thumb to press together the dough and ensure it is sealed and freeze overnight. 
  4. Coat in egg wash and bake in 400°F convection for 15 minutes, rewash with egg wash, and bake 15 minutes more. Serve with apple sauce, mustard, apple butter or a salad of shaved apples and frisée. 
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Zach Engel

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