Start by peeling and grating 4 large potatoes. The best way to do this is with a box grater or food processor. Once grated, you’ll notice that the potatoes will release a lot of moisture. This is where the magic happens—squeeze out as much liquid as you can by wrapping the grated potatoes in a clean kitchen towel or cheesecloth and giving it a good squeeze. This prevents your pie from becoming too soggy and helps the ingredients hold together beautifully.

Pro Tip: If you have the time, let the grated potatoes sit for 5 minutes after squeezing to allow any remaining moisture to drain off.

In a skillet, heat 2 tablespoons of olive oil (or butter, if you prefer) over medium heat. Add a finely chopped small onion and sauté it until golden brown, which should take about 5 minutes. The sweet, caramelized onion adds a depth of flavor to the pie that will complement the potatoes perfectly.

Pro Tip: Want a bit of extra flavor? Add a clove of garlic during the last minute of sautéing for an added aromatic touch.

Now that your potatoes and onions are prepped, it's time to bring everything together! In a large mixing bowl, combine the grated potatoes, sautéed onions, 2 beaten eggs, ½ cup of matzo meal, and a pinch of salt and pepper. Stir everything well to make sure the ingredients are evenly distributed. The matzo meal helps bind everything, giving the pie its perfect consistency.

Pro Tip: If you’re adding herbs, this is the time to mix in fresh parsley or dill to brighten the flavor of the pie. You can also stir in some garlic powder for an extra savory kick!

Preheat your oven to 375°F (190°C). While the oven heats up, grease a pie dish or round baking pan with a little olive oil or butter. For an even crispier bottom crust, preheat the pan in the oven for about 5 minutes before adding the potato mixture. Once the pan is ready, pour the potato mixture into it, pressing it down evenly with a spatula.

Pro Tip: Want an even more golden and crispy top? Brush a bit of olive oil on the surface of the pie before baking.

Place your pie in the oven and bake for 45-50 minutes, or until the top is golden brown and crispy. The edges should be nice and firm, while the center should set nicely. If you want to double-check for doneness, insert a fork into the middle—if it comes out clean, it’s ready to go.

Pro Tip: If the top is browning too quickly, loosely cover the pie with aluminum foil and continue baking until it’s fully cooked.

Once your Passover Potato Pie is done, remove it from the oven and let it cool for about 10 minutes before slicing. This resting time allows the pie to firm up, making it easier to serve and ensuring it holds its shape.

Pro Tip: If you have the luxury of time, let the pie cool for 15-20 minutes. This will help the flavors develop even more and make each slice beautifully intact.