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Potato, Dill, and Onion Crackers

(recipe, King Arthur Flour)


This cracker will give you the chance to make something truly memorable out of the leftover mashed potatoes from your Sunday or holiday feast. There are a lot of ball games to get through on any given weekend, which means that handy grazing foods are a good thing to have around. These have a hearty potato flavor and are a nice match with any number of cheeses or dips. If you don't have any leftover mashed potatoes, these crackers are worth the effort of peeling, grating, and roasting one (see instructions below). The resulting cracker is a little more crunchy, with a hint of potato-chip flavor.


  1. 2 cups (8½ ounces) unbleached all-purpose flour
  2. ½ tsp. baking powder
  3. ½ tsp. salt
  4. 3 Tbsp. dried dill weed
  5. 1 Tbsp. onion powder
  6. 4 Tbsp. (½ stick, 2 ounces) butter
  7. 1 cup (10 ounces) mashed potatoes, or 1 medium russet potato (about 8 ounces) plus 3 Tbsp. (1½ ounces) salad oil and 1 tsp. salt (see Note)
  8. ¼ cup (2 ounces) water
  9. Coarse salt for sprinkling


  1. In a large bowl, whisk together the flour, baking powder, salt, dill, and onion powder. Cut in the butter with a pastry blender or a fork until the mixture looks like small crumbs. Add the mashed or roasted potatoes, mixing to combine everything evenly. Sprinkle the water over the mixture a tablespoon at a time, mixing with a fork to distribute it evenly. Continue adding water until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 1 hour before rolling out.
  2. Preheat the oven to 375 degrees.
  3. Roll out the dough as thin as possible (about ⅛ inch thick) on a lightly floured surface or on a sheet of parchment paper. Prick the dough all over with a fork, brush with water, then sprinkle with coarse salt. Cut the dough into strips with a ruler and a pizza cutter or fluted pastry wheel. You can make whatever shape and size you like: small squares, diamonds, or rectangles. Any scraps or odd shapes can be squeezed together, then rolled again.
  4. Transfer the dough to a lightly greased baking sheet, or slide the parchment with the cut crackers on it onto your baking pan. Bake the crackers for 18 to 22 minutes, until they begin to take on a light golden-brown color. Remove the pan from the oven and put it on a rack to cool the crackers. They will finish crisping as they cool.


If you're not using mashed potatoes, peel and grate the russet potato on a box grater. Sprinkle potato with salt and toss with the vegetable oil. Put the grated potato on a parchment-lined cookie sheet that has been sprayed with nonstick spray and bake at 350 degrees, stirring occasionally, until the potatoes are golden brown. Cool, then use these potatoes in the recipe where the mashed potatoes are called for.