Cook | What to do with leftover potato starch: the sequel

It’s the tail end of Passover and you may be looking for ways to use up the last of the matzah meal. This year, I have more than matzah meal to contend with — there’s a giant bag of potato starch sitting in my pantry that refuses to die. So I’ve been experimenting, pushing the potato starch envelope.

Like any good Jew, I question. How much potato starch can I use before a sauce gets too gloppy? Is potato starch a direct substitute for cornstarch, or can you use it like you would use flour? What I’ve discovered is that you shouldn’t bake with it. You may be thinking this is obvious. If so, hats off to you. I had thought that maybe mixed with nut meal it would make a decent cookie. I was wrong. It does make a fine coating for a delicious schnitzel, served best with warm potato salad that can be made with or without kitniyot.


Passover Chicken Schnitzel

Serves 4

4 boneless, skinless chicken half-breasts

2–2½  tsp. salt

Plenty of freshly ground black pepper

1 cup potato starch

2 eggs, beaten with 1 Tbs. water

1½ cups matzah meal

3-4 Tbs. oil

4 lemon wedges

Preheat oven to 400. Remove tenderloins. Cut chicken pieces in half. Place each piece between two sheets of parchment paper or plastic wrap. Using the bottom of a small, heavy sauce pot, skillet or meat pounder, pound chicken between paper/wrap until uniformly 1/4-inch thick. Sprinkle both sides of chicken generously with salt and pepper.

Mix the potato starch, 1/2 tsp. salt and 6-7 grinds of pepper on a shallow plate. On a second plate, beat the egg and water. Place the matzah meal on a third plate. Season chicken generously with salt and pepper. Dip each chicken breast first in the potato starch, shaking off the excess. Then dip in the egg, then in the matzah meal.

Coat the bottom of a large skillet with olive oil and heat over medium heat. Add the chicken breasts and cook for 2 minutes on each side over medium heat, until browned. Add more oil to keep bottom of skillet greased. When all chicken pieces are cooked, place on a baking sheet and bake for 5 to 10 minutes until done. Serve with lemon wedges.


German-Style Potato Salad

Serves 4-6

2 lbs. Yukon Gold potatoes, cut in half or quarters, depending on size

1 chicken bouillon cube

1 Tbs. boiling water

¼ cup white-wine vinegar

¼ cup olive oil

1 Tbs. whole-grain mustard

1 tsp. brown sugar

Plenty of freshly ground black pepper

1/3 cup red onion, diced

3 Tbs. flat-leaf parsley, minced

1 Tbs. fresh dill, minced

Salt to taste

In a large pot of salted, boiling water, cook potatoes 16-18 minutes until fork tender. Drain. While potatoes are cooking, in a small bowl combine bouillon with 1 Tbs. boiling water and mash vigorously with a fork. If bouillon is slow to dissolve, microwave it (with the water) for 30-60 seconds and mash again. Whisk bouillon slurry with vinegar, oil, mustard, brown sugar and pepper. Pour dressing over potatoes and toss until coated. Add red onion, parsley and dill to salad. Salt to taste. Serve warm or at room temperature.

Note: If you abstain strictly from kitniyot during Passover, 1/2 tsp. of smoked paprika may be substituted for the mustard seed.

Josie A.G. Shapiro, who won the 2013 Man-O-Manischewitz Cookoff, is the co-author of “The Lazy Gourmet.” Her columns alternate with those of Faith Kramer. Her website is


Josie A.G. Shapiro

Josie A.G. Shapiro won the 2013 Man-O-Manischewitz Cookoff and is the co-author of “The Lazy Gourmet.”