Description
A classic, comforting Potato Kugel with crispy edges and a tender, flavorful interior, perfect for holidays or family dinners.
Ingredients
Units
Scale
- 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 the oven to 400°F.
- Peel the potatoes if desired, and grate them using a food processor or box grater.
- Add the grated potatoes to a large bowl of ice water and soak for 10 minutes.
- Drain the potatoes, squeeze out excess water, and place them in a dry large bowl.
- Add 3 tablespoons of olive oil to a 9×13-inch baking dish and place it in the oven to heat.
- Grate the onions, drain any excess liquid, and add them to the potatoes.
- Add the eggs, matzo meal, parsley, potato starch, salt, and pepper to the bowl and mix well.
- Carefully transfer the mixture to the heated baking dish and spread it out evenly.
- Drizzle with the remaining 3 tablespoons of olive oil and sprinkle with salt.
- Bake for 60 to 70 minutes, until deep golden brown and tender when pierced with a knife.
- Top with additional chopped parsley before serving.
Notes
- Peeling the potatoes is optional for a more rustic texture.
- Soaking and draining the potatoes removes excess starch for a better texture.
- Serve hot or at room temperature.
- Leftovers can be reheated in the oven for crispiness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg