Passover! It’s all about tradition, right? The Seder plate, the matzah, the stories… But hey, even traditions can use a little spicing up! That’s where this Passover potato pie recipe comes in. It’s like taking all those cozy, comforting flavors we love and turning them into something totally new and exciting.

I remember one year, my Aunt Shirley tried to make a charoset with beets… Let’s just say it didn’t go over well! Everyone politely choked it down, but the lesson was learned: stick to the classics, but don’t be afraid to experiment *a little*. This Passover potato pie? It’s the perfect “little.” It’s got that familiar potato base we all crave, but it’s baked into this gorgeous, savory pie that’ll have everyone asking for seconds. Trust me, it’s a total winner, and it’s gonna be your family’s new favorite Passover dish. It’s savory, it’s satisfying, and it’s perfect for the holiday. What’s not to love?

Why You’ll Love This Passover Potato Pie Recipe

Okay, seriously, you NEED this Passover potato pie recipe in your life. Why? Let me tell you!

Quick and Easy Passover Potato Pie

Look, I’m all about delicious food, but I’m also about *easy* delicious food, especially during Passover! This recipe? It’s surprisingly simple. Minimal prep, maximum flavor. You’ll be shocked how quickly it comes together!

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A Flavorful Passover Potato Pie Recipe for the Holiday

Forget boring potatoes! This pie is bursting with flavor. The aromatic herbs, the perfectly cooked onions… it’s a savory explosion in every bite. My favorite part is that it’s not too heavy, so you can actually enjoy it after a long Seder.

Gluten-Free and Kosher Passover Potato Pie Recipe

Yep, you read that right! This Passover potato pie recipe is naturally gluten-free *and* kosher for Passover. No crazy substitutions needed, just pure, simple ingredients that everyone can enjoy. Talk about a win-win!

Ingredients for Your Passover Potato Pie Recipe

Alright, let’s talk ingredients! This isn’t one of those recipes where you can just wing it (well, maybe a *little*). But trust me, having everything prepped and ready to go makes the whole process so much smoother. You’ll want:

About 2 pounds of russet potatoes. Make sure you scrub ’em good and chop ’em into roughly 1-inch pieces. Don’t stress about perfection!
Kosher salt. You’ll need about 4 1/2 teaspoons total, but we’ll divide it up as we go.
A teaspoon of ground turmeric. This gives the pie a lovely color and a subtle earthy flavor.
Olive oil – 5 tablespoons, divided. I always use good quality olive oil; it makes a difference!
One medium yellow onion, finely chopped. Don’t skimp on the chopping!
1/4 teaspoon freshly ground black pepper, divided.
A whole cup of finely chopped fresh parsley leaves. Fresh is key here!
1/2 cup of finely chopped fresh chives.
2 teaspoons of finely chopped garlic. I’m a garlic fiend, so I usually add a little extra!
4 large egg yolks.
3 tablespoons of potato starch. This helps bind everything together.
And finally, 4 large egg whites. We’re gonna whip these up into fluffy clouds!

Got all that? Great! Let’s get cooking!

How to Make This Passover Potato Pie Recipe: Step-by-Step Instructions

Okay, here we go! This might seem like a lot of steps, but I promise it’s easier than it looks. Just take it one step at a time, and you’ll be enjoying a slice of Passover potato pie in no time!

Preparing the Potatoes for Your Passover Potato Pie

First things first, let’s get those potatoes cooked. Grab a big pot and toss in your scrubbed and chopped potatoes. Add about 2 teaspoons of kosher salt and that teaspoon of turmeric—it’ll give the potatoes a beautiful color! Cover everything with water, bring it to a boil, and then let it simmer until the potatoes are fork-tender. That usually takes about 10-15 minutes. You don’t want them mushy, just nice and soft.

Once they’re ready, drain ’em good and return them to the pot. Now, we’re gonna mash ’em… but not *completely*. You want them broken up, but still with some texture. Lumpy is good here!

Sautéing the Onions and Herbs for the Passover Potato Pie Recipe

While the potatoes are cooking, let’s get the onion mixture going. Heat about a tablespoon of olive oil in a skillet over medium heat. Add your finely chopped onion, about 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook that until the onion is nice and tender, about 5 minutes or so. Then, stir in your chopped parsley, chives, and garlic. Cook for another minute until it’s all fragrant. Oh, the smell! Transfer this mixture to a bowl – we’ll need it later. Don’t wash the skillet yet; we’re gonna use it again!

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Combining the Ingredients for Your Passover Potato Pie

Okay, potatoes are mashed (ish), onions are sautéed… time to bring it all together! Add the onion mixture to the potatoes and let it cool for about 20 minutes. You don’t want to add the eggs while the potatoes are super hot, or you’ll end up with scrambled eggs! Once it’s cooled down a bit, add the egg yolks, potato starch, the remaining 2 tablespoons of olive oil, and the remaining 2 teaspoons of salt and pepper. Mix it all up until it’s well combined.

In a separate bowl, beat those egg whites until soft peaks form. This is what’s gonna give our pie some lift! Gently fold the egg whites into the potato mixture until *just* combined. Don’t overmix! You want to keep those air bubbles in there.

Baking Your Delicious Passover Potato Pie

Alright, almost there! Heat your oven to 350ºF (175ºC). Now, this is important: place the 2 tablespoons of olive oil in that skillet you used earlier and put the skillet IN THE OVEN for about 5 minutes. This will heat up the oil and prevent the pie from sticking. Carefully remove the skillet from the oven (it’s hot, so watch out!). Tilt the skillet to coat it with the hot oil. Then, pour your potato mixture into the skillet and spread it evenly. Pop that skillet back into the oven and bake for about an hour, or until the pie is golden brown, the center is set, and it’s pulling away from the edges. Let it cool for about 10 minutes before sprinkling with extra salt and herbs (if you want!). Loosen the edges with a knife, and then either cut it into wedges right in the skillet or carefully flip it out onto a plate. Ta-da! You did it!

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Tips for the Best Passover Potato Pie Recipe

Want to make this Passover potato pie *really* shine? I’ve got a few tricks up my sleeve! First, if you have a cast iron skillet, USE IT! It gives the pie the most amazing crispy crust. But any oven-safe skillet will work in a pinch. Also, remember when I said not to overmix the batter? I meant it! Overmixing makes for a tough pie, and nobody wants that. And finally, trust your instincts! The baking time is just an estimate. Use a toothpick to check for doneness – you want moist crumbs, not wet batter. You got this!

Passover Potato Pie Recipe Variations

Okay, so you’ve mastered the basic Passover potato pie recipe? Awesome! Now, let’s get a little crazy and mix things up! The best part about this recipe is how easy it is to customize. Here are a couple of my favorite tweaks:

Adding Vegetables to Your Passover Potato Pie Recipe

Want to sneak in some extra veggies? Go for it! Cooked spinach or sautéed mushrooms are AMAZING in this pie. Just make sure they’re well-drained so you don’t end up with a soggy mess. Trust me, even the pickiest eaters won’t complain!

Spice Up your Passover Potato Pie Recipe

Feeling a little adventurous? Add a pinch of cayenne pepper or smoked paprika for a kick! I love the warmth it brings to the dish. Start with just a little, though – you can always add more, but you can’t take it away! Wow, a little spice is great!

Serving Suggestions for Your Passover Potato Pie Recipe

Okay, so you’ve got this amazing Passover potato pie… what do you serve with it? Well, honestly, it’s pretty great on its own! But if you want to make it a full meal, I’d suggest a simple green salad with a light vinaigrette. The acidity cuts through the richness of the pie perfectly. Roasted vegetables are also a fantastic choice – asparagus, carrots, anything goes! Just keep it kosher for Passover, of course!

Storing and Reheating Your Passover Potato Pie Recipe

Got leftovers? Lucky you! This Passover potato pie keeps really well. Just let it cool completely, then wrap it tightly in plastic wrap or pop it in an airtight container. It’ll stay good in the fridge for about 3-4 days. To reheat, just zap it in the microwave (careful, it can get a little soggy) or, even better, warm it up in a skillet with a little olive oil until it’s heated through and the crust is crispy again. Yum!

Is This Passover Potato Pie Recipe Gluten Free?

Alright, let’s tackle some common questions I get asked *all the time* about this Passover potato pie recipe. Don’t worry, I’ve got you covered!

Can I Make This Passover Potato Pie Recipe Ahead of Time?

Absolutely! In fact, I often think it tastes even *better* the next day! Just follow the storing instructions above. You can assemble the whole pie and keep it in the fridge, unbaked, for up to 24 hours. Just add a few extra minutes to the baking time. It’s a total lifesaver when you’re juggling a million other things during Passover!

What Kind of Potatoes Should I Use for This Passover Potato Pie Recipe?

I always recommend russet potatoes for this Passover potato pie recipe. They’re starchy and mash up beautifully. But honestly, if you only have Yukon Golds on hand, those will work too! They’ll give you a slightly creamier texture, which isn’t a bad thing at all. Just avoid waxy potatoes like red potatoes. They won’t mash up properly.

Can I Freeze This Passover Potato Pie Recipe?

Yep, you sure can! While the texture might change *just* a little bit, it’s still totally delicious. Let the pie cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. When you’re ready to eat it, thaw it in the fridge overnight and then reheat it as directed above – in a skillet is best to crisp it up. But freezing is a great way to save a bit for later!

Nutritional Information for Passover Potato Pie

Okay, just a quick note: I’m no nutritionist! So, any nutritional info here is just an estimate. It’ll change depending on the exact brands and ingredients you use. Just a heads up!

Enjoying This Passover Potato Pie Recipe?

I sure hope you love this Passover potato pie recipe as much as my family does! If you give it a try, please leave a comment below and let me know what you think! And don’t forget to rate the recipe – it helps other people find it! Share your creations on social media too, I’d love to see them!