Here’s a classic recipe for Crispy Potato Kugel, a golden, crunchy, and savory Jewish-style potato dish that’s perfect for holidays or any dinner:
Ingredients (Serves 6–8)
- 4 large russet potatoes, peeled
- 1 large onion, peeled
- 3 large eggs
- 3 tbsp all-purpose flour (or matzo meal for Passover)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ¼ cup vegetable oil (for baking, plus extra for greasing the pan)
Instructions
- Preheat Oven:
- 400°F (200°C). Grease a 9×13-inch baking pan or a 10-inch cast-iron skillet with oil.
- Grate Potatoes and Onion:
- Use a box grater or food processor to finely grate the potatoes and onion.
- Place in a clean kitchen towel or cheesecloth and squeeze out excess liquid.
- Mix Ingredients:
- In a large bowl, combine grated potatoes and onion with eggs, flour, salt, pepper, and garlic powder if using.
- Mix well until the mixture is evenly combined.
- Bake:
- Spread the potato mixture evenly in the prepared pan.
- Drizzle or brush a little vegetable oil over the top.
- Bake 45–60 minutes, until the top is golden brown and crispy.
- Optional: For extra crispiness, broil the top for 2–3 minutes at the end.
- Serve:
- Cut into squares or wedges and serve hot as a side dish.
Tips
- Crispier Texture: Use russet potatoes and squeeze out as much liquid as possible.
- Flavor Variations: Add chopped scallions, fresh herbs (like parsley), or a pinch of paprika for extra flavor.
- Make Ahead: You can prepare the mixture ahead of time, refrigerate, and bake when ready.
If you want, I can also provide a super-crispy skillet version of potato kugel that gets extra crunchy edges without using a lot of oil.
Do you want me to give that version?
