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Potato Kugel
Potato Kugel
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Make crispy and fluffy potato kugel, a giant latke-like side dish perfect for Passover or any occasion.
Ingredients:
  • 6 tablespoons olive oil, divided
  • 4 pounds russet potatoes
  • 2 medium yellow onions
  • 6 large eggs
  • 1/3 cup matzo meal
  • 1/2 cup chopped fresh parsley, plus more for serving
  • 2 tablespoons potato starch
  • 1 teaspoon kosher salt, plus more for the top
  • 1 teaspoon freshly ground pepper
Instructions:
  • Preheat your oven to 400°F.
  • Grate the potatoes: Peel the potatoes if desired, then use a food processor shredding disc or the largest hole of a box grater to grate them.
  • Soak the potatoes in ice water for 10 minutes to remove excess starch. Drain and squeeze out excess water with a kitchen towel. Transfer the potatoes to a dry bowl. Warm up a 9x13-inch baking dish in the oven with 3 tablespoons of olive oil.
  • Peel and grate the onions in a food processor or box grater. Remove any excess liquid and mix the onions with the potatoes. Combine with eggs, matzo meal, parsley, potato starch, salt, and pepper using a spatula until well mixed.
  • Transfer the potato mixture to the hot baking sheet, spreading it evenly. Drizzle with the remaining 3 tablespoons of oil, sprinkle with salt, and bake until deep golden brown and easily pierced with a knife, for 60 to 70 minutes. Top with more chopped parsley. Enjoy the dish and show your support by leaving a review!

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