Everything Spice Potato Knish
At Jack & Charlie’s No. 118, which opened last month in New York City, chef and partner Ed Cotton offers a variety of plays on classic New York cuisine, including this dish that combines two Jewish delicacies, the potato hand pie called a knish, and the bagel.
He starts by peeling and cubing Idaho potatoes, boiling them until just tender, straining them, putting them on a parchment-lined sheet pan and baking them for a few minutes to dry them. Then he passes them through a food mill with a little butter and adds scallions, salt and pepper.
Next he uses an ice cream scoop to make one-ounce portions, which he refrigerates.
Once chilled, he wraps them “kind of like making soup dumplings,” in a hand-pie dough spiked with lemon juice and lemon zest. He firms them up in the freezer, then brushes them in an egg wash, coats them in the same spice blend used on “everything bagels” — poppy seeds, sesame seeds, dried garlic, dried onion and salt. He bakes them at 350 degrees Fahrenheit until golden brown and serves them with a side of whipped crème fraîche and optional golden osetra caviar.
Price: $12, or $75 with caviar