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Jewish Potatonik


  • 1 envelope active dry yeast, or 1 scant T
  • 1/4 cup warm water, 110-115 degrees F
  • 3 large eggs
  • 1/2 teaspoon salt, to 1 teaspoon
  • 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 flour


Dissolve the yeast in the water and set aside. In a large mixing bowl, beat the eggs well. Add the salt, pepper, and oil. Beat together. With a hand grater or a food processor, grate the potatoes along with the onion. Sprinkle with the cream of tartar. Mix. Add the grated potatoes and onion to the beaten egg mixture. Blend very well. Beat in the flour. Lastly, add the yeast. Mix vigorously to blend very well. Cover the bowl and set aside in a warm draft-free place for 1 hour. Preheat the oven to 400 degrees F. Coat a 9" x 13" 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 degrees F. Continue baking for an additional 30 minutes, until a lovely golden brown. Remove from the oven, pour off any excess oil and remove the potatonik from the pan. Set on a rack to permit air to circulate around it. To serve, cut into thick slices, and rub the crust with cloves of fresh garlic. NOTE: I line my baking pan with aluminum foil and then oil the foil. This makes it easier to remove the potatonik from the pan. Peel down the foil from the sides and bottom.

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