Easy Passover Potato Pie

This passover potato pie has become our most treasured holiday recipe since my grandmother first taught me to make it fifteen years ago. After perfecting this dish through countless Seders, I've created a potato pie that balances crispy edges with a creamy interior that complements any Passover meal. When I brought this to our community Seder last spring, three different people asked for the recipe before the main course was even served!

Why You'll Love This Passover Potato Pie

After making this dish for family Seders and holiday gatherings for years, I've discovered why it consistently earns a special place on our Passover table. First, there's the incredible texture contrast - that perfectly crispy, golden exterior gives way to a creamy, tender interior that somehow feels both rustic and elegant at the same time. It's comfort food that's special enough for holidays but familiar enough to feel like home.

What truly sets this passover potato pie apart is its versatility. It complements every traditional Passover dish, from brisket to roast chicken, adding that perfect starchy side that satisfies everyone at the table. Since it contains no chametz (leavened ingredients), it's completely Kosher for Passover while still delivering all the satisfaction of a hearty side dish. My cousin who follows a gluten-free diet year-round particularly appreciates having something substantial she can enjoy without worry.

The simple, honest ingredients make this dish accessible even during the restricted passover potato pie period. Potatoes, eggs, onions, and a few seasonings transform into something so much greater than the sum of their parts. Max loves helping me prepare this dish, carefully arranging the top layer of potatoes in what he calls "fancy potato circles" to create a beautiful presentation.

Passover Potato Pie Ingredients

The Potato Foundation:

• Russet potatoes
• Yellow onions
• Eggs
• Potato starch
• Olive oil
• Kosher salt and freshly ground pepper

Traditional Enhancers:

• Fresh garlic
• Fresh herbs
• Paprika
• Grated carrot

Optional Additions:

• Extra virgin olive oil drizzle
• Chopped scallions
• Minced fresh rosemary
• Ground white pepper

See recipe card for quantities.

How To Make Passover Potato Pie

Prepare Your Ingredients

1. Preheat your oven to 375°F (190°C)
2. Peel 5 large russet potatoes and 1 large onion
3. Prepare a large bowl of cold water
4. Have ready: 4 eggs, ¼ cup potato starch, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper
5. Chop fresh herbs if using (2 tablespoons each of parsley and dill)

Grate and Drain

1. Grate potatoes using food processor or box grater
2. Immediately place in cold water to prevent browning
3. Grate onion and set aside separately
4. Drain potatoes in colander
5. Working in batches, squeeze potatoes in clean kitchen towel to remove moisture
6. Transfer squeezed potatoes to large mixing bowl

Mix and Season

1. Add grated onion to potatoes
2. Mix in eggs, potato starch, salt, pepper, and herbs
3. Stir until thoroughly combined but not overworked
4. Taste a small amount for seasoning (Max's favorite quality control step!)

Create the Perfect Crust

1. Pour 2 tablespoons olive oil into 9-inch round baking dish
2. Place dish in hot oven for 5 minutes
3. Carefully remove hot dish
4. Immediately add potato mixture to sizzling oil
5. Smooth top with spatula
6. Drizzle with additional tablespoon of oil
7. Sprinkle with paprika for color

Bake to Perfection

1. Bake for 60-75 minutes until deeply golden
2. Do not open oven for first 45 minutes
3. Check for deep golden color and set edges
4. Let rest 10-15 minutes before cutting
5. Serve warm or at room temperature

Storing Your Passover Potato Pie

After years of preparing this dish for Seders and family gatherings, I've learned exactly how to keep it at its best:

Room Temperature (Day-of Serving):

• Let cool 15 minutes before cutting
• Can remain at room temperature for up to 4 hours
• Cover loosely with foil if needed
• Perfect for Seder service where meals often stretch for hours
• Maintains optimal texture balance

Refrigerator Storage (2-3 days):

• Cool completely before refrigerating
• Store in airtight container
• Place paper towel under lid to absorb moisture
• Keeps well for 2-3 days
• Best reheated rather than cold

Reheating Methods:

• Oven: 350°F for 15-20 minutes (best for restoring crispness)
• Toaster oven: 7-10 minutes until heated through
• Microwave: 30-second intervals (convenient but sacrifices crispness)
• Cast iron pan: Crisp individual slices for best texture revival

Make-Ahead Options:

• Prepare complete pie 1 day ahead and refrigerate unbaked
• Bring to room temperature 30 minutes before baking
• Add 5-10 minutes to regular baking time
• Grated potatoes cannot be stored longer without browning

Substitutions

After years of adapting this passover potato pie for various dietary needs and preferences, I've discovered these reliable substitutions:

Potato Variations:

• Russet potatoes → Yukon Gold (slightly creamier interior)
• All potato → ¾ potato + ¼ sweet potato for color and flavor
• Standard potatoes → Part celery root or parsnip for complexity
• Regular grating → Coarser grate for more texture
• Grated → Partially hand-shredded for rustic presentation

Binding Alternatives:

• Potato starch → Matzah meal (use slightly less)
• Standard amount → Reduced eggs for denser texture
• Whole eggs → Part egg whites for lighter result
• Regular prep → Add grated carrot for moisture
• Standard binding → Chickpea flour for nutty flavor

Oil Options:

• Olive oil → Schmaltz (rendered chicken fat) for traditional flavor
• Regular oil → Duck fat for luxurious holiday upgrade
• Standard amount → More oil for extra crispy edges
• Plain oil → Herb-infused oil for aromatic notes

Seasoning Twists:

• Basic seasoning → Caramelized onions instead of raw
• Standard herbs → Roasted garlic for deeper flavor
• Regular spices → Za'atar or sumac for Middle Eastern flair
• Plain version → Add sautéed mushrooms for umami

Equipment For Passover Potato Pie

Must-Have Basics:

• Large food processor with grating attachment
• Clean kitchen towels or cheesecloth
• 9-inch round baking dish or cast iron skillet
• Large mixing bowl
• Measuring cups and spoons
• Sharp knife for prep work
• Sturdy wooden spoon or spatula

Helpful Additions:

• Mandoline slicer
• Extra mixing bowls for organizing ingredients
• Kitchen timer
• Splatter screen
• Potato ricer
• Offset spatula

Passover Potato Pie Variations

From years of passover potato pie celebrations and family experiments, these creative variations have become cherished alternatives:

Sephardic-Inspired:

• Add 1 teaspoon paprika and ½ teaspoon cumin
• Mix in 2 tablespoons chopped fresh cilantro
• Sprinkle pine nuts on top before baking
• Finish with a touch of lemon zest
• Perfect with Mediterranean-style mains

Loaded Potato Style:

• Fold in 2 tablespoons crispy fried onions
• Add 2 tablespoons chopped fresh chives
• Include 1 tablespoon potato starch-dusted mushrooms
• Top with additional chives after baking
• Creates familiar loaded baked potato flavors

Sweet and Savory:

• Add 1 grated apple to potato mixture
• Include 1 teaspoon cinnamon
• Mix in 2 tablespoons honey (if your tradition allows)
• Sprinkle top with cinnamon-sugar
• Wonderful bridge between dinner and dessert

Root Vegetable Blend:

• Replace half the potatoes with sweet potatoes
• Add ¼ cup grated carrots for color
• Include 1 teaspoon fresh grated ginger
• Sprinkle with chopped fresh thyme
• Creates beautiful orange-flecked presentation

Sister's Magical Secret

My sister has always made the most incredible passover potato pie at her Seders - somehow crispier and more flavorful than anyone else's. For years, she refused to share her special technique, just smiling mysteriously when guests would rave about it. Last Passover, Max was determined to uncover the secret. He appointed himself "special potato detective" and shadowed her in the kitchen, watching her every move.

The revelation came when he noticed something no one else had caught - wasn't just using the usual ingredients, she was adding two tablespoons of apple cider vinegar to the potato mixture! When confronted with this discovery, she finally confessed her long-held secret. The small amount of acid in the vinegar prevents the potatoes from oxidizing (turning gray) while also creating a chemical reaction that helps develop that perfect golden crust.

FAQ

Ready to Share Your Passover Tradition!

Now you have all the secrets to creating a perfect passover potato pie that will become a cherished part of your holiday table. From properly removing excess moisture to my sister's special vinegar trick, these techniques transform simple ingredients into something truly special. The crispy exterior and tender, flavorful interior create a side dish that complements any Seder meal while honoring tradition.

Looking for more delicious pie recipes to try? Our Perfect French Silk Pie Recipe delivers rich chocolate decadence with a silky-smooth texture that melts in your mouth. For a fruity option perfect for spring, try our Easy Strawberry Cream Cheese Pie that balances tangy cream cheese with sweet berries. And when you need a hearty dinner option, our Delicious Hamburger Pie Recipe transforms a simple ground beef dinner into a comforting meal the whole family will love!

Share your potato pie success! We love seeing your holiday table and hearing how your family enjoys these cherished recipes!

Rate this passover potato pie and join our holiday cooking community!

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Pairing

These are my favorite dishes to serve with Passover Potato Pie

Passover Potato Pie

A crispy, golden Passover Potato Pie with a creamy interior — this cherished family recipe is Kosher for Passover, gluten-free, and the perfect side dish for any holiday meal.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: Eastern European, Jewish

Keyword: Easy passover potato pie, Easy potato kugel recipe, Old fashioned passover potato pie, Passover Potato Pie, Passover potato pie crossword, Passover potato pie recipe, Traditional passover potato pie

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Rest Time: 15 minutes minutes

Total Time: 2 hours hours

Servings: 8

Calories: 270kcal

Cost: $11

Equipment

• Food processor (With grating attachment)
• Kitchen towel (For squeezing excess moisture)
• 9-inch round baking dish (Or use cast iron skillet for crispier crust)
• Large mixing bowl
• Measuring cups & spoons
• Spatula (For smoothing and mixing)
• Sharp knife (For prepping herbs and vegetables)

Ingredients

• 5 Russet potatoes - Peeled and grated
• 1 Yellow onion - Grated
• 4 Eggs - Lightly beaten
• ¼ cup Potato starch
• 2 tablespoon Olive oil - For bottom crust
• 1 teaspoon Kosher salt - Or to taste
• ½ teaspoon Black pepper - Freshly ground
• 2 tablespoon Chopped parsley - Optional
• 2 tablespoon Chopped dill - Optional
• 1 teaspoon Paprika - For topping
• 1 tablespoon Olive oil - For top drizzle
• 2 tablespoon Apple cider vinegar - Sister’s secret for better color/crust

Instructions

• Preheat oven to 375°F (190°C).
• Peel and grate 5 large potatoes. Immediately place in cold water to prevent browning.
• Grate 1 large onion separately. Drain potatoes using a colander, then squeeze them in a kitchen towel to remove excess moisture.
• In a large bowl, mix grated potatoes, grated onion, beaten eggs, potato starch, salt, pepper, vinegar, and herbs (if using).
• Heat 2 tablespoon olive oil in baking dish in oven for 5 minutes. Carefully remove and add potato mixture, smoothing the top.
• Drizzle with 1 tablespoon olive oil and sprinkle paprika on top.
• Bake 60–75 minutes until golden and edges are crisp. Do not open the oven for the first 45 minutes.
• Let rest for 10–15 minutes before slicing. Serve warm or at room temperature.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 200g | Calories: 270kcal | Carbohydrates: 32g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 350mg | Potassium: 620mg | Fiber: 4g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1.8mg