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Re-heating potato knish?

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Spent this past weekend in NYC and was so happy to have delicious bagels, pastrami, chopped liver, etc. Could not resist bringing home a couple of potato knish that looked just too good to pass up. Anyone have advice on how best to re-heat them?

TIA!

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  1. Loosely wrapped in foil in the oven is better than the microwave, but nuking them isn't actually heinous.

    2 Replies
    1. re: MikeG

      The oven would be better - microwave tends to make the outer layer a bit mushy.

      1. re: MikeG

        Oh, I so disagree about the microwave. Microwaving a potato knish should be a capital crime. Too many delis now reheat their knishes in the microwave by default. I always ask first if the knish is nuked and if so I will not order it. If I wanted a handful of soggy mashed potatoes, I would order a handful of soggy mashed potatoes.

        Long story short, reheat in the oven.

      2. I agree, but on the other hand, after a couple of days in the fridge, that outer layer is never going to be the same again anyway and a paper towel wrapped around it also helps. If I were doing several at once, I'd use the oven, if I were doing them one at a time, I just couldn't really see dealing with the oven...

          1. Thanks all! Just home from class and going to pop one in my toaster oven.

            1. Place in Oven at 350 degree's for 10 to 15 minutes........Would not suggest a Micro oven it will "destroy"the taste of the crust.....Mosel tuf !

              1. Hybrid method for speed: Zap them in the microwave to get them quickly up to temp, then finish in the toaster-oven to fix/crisp the crust. I do this with all sorts of things that I want with (near) microwave speed, but with the proper exterior texture.