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Potatonik I (P, TNT)
Source: "Kosher Cookery," by Frances R AvRutick
Serves: about 16

1 package active dry yeast
1/4 cup warm water (110-115°F)
3 large eggs
1/2 to 1 teaspoon salt, to taste
1/4 teaspoon white pepper
1/3 cup oil
4 pounds potatoes
1 large onion
1/4 teaspoon cream of tartar
2-1/2 cups all-purpose flour
Oil for baking pan

Dissolve the yeast in the warm water and set aside.

In a large mixing bowl, beat the eggs well. Add the salt, pepper and oil and beat all together. With a hand grater or in a food processor grate the potatoes along with the onion. Sprinkle with the cream of tartar and mix. Add the grated potatoes/onion to the beaten egg mixture. Blend very well. Beat in the flour. Lastly, add the yeast. Mix vigorously to blend well. Cover the bowl and set aside in a warm draft-free place for 1 hour.

Preheat oven to 400°F. Coat a 9"x13" baking pan with oil. Set the pan in the oven to heat. When hot, pour the potato mixture into the heated oil in the pan. Bake for 30 minutes then turn the heat down to 350°F. Continue baking for an additional 30 minutes, until a golden brown.

Remove from the oven, pour off an excess oil and remove the potatonik from the pan. Set on a rack to permit air to circulate around it.

Poster's Note:
(from AvRutick) "I line my baking pan with aluminum foil and then oil the foil. I find this makes it easier to remove the potatonik from the pan. Peel the foil down from the sides and bottom."

Posted by Elaine Thickman

Nutritional Info Per Serving: N/A