Best Potato Kugel
I've been cooking for 40 years, and I didn't think I'd find a recipe for potato kugel, such a common Ashkenazi Jewish
side dish, that I thought was spectacular, but here it is. The recipe is from The Kosher Palette from the Joseph Kushner Hebrew Academy.
I've only changed the recipe slightly.
It's light and crispy and delicious. There is no filler!
Preheat oven to 500 °F. Either grate the potatoes and onion by hand or
put the potatoes and onion in the bowl of a food processor and process until
coarsely chopped. Add eggs, 5 T. oil, and add the salt and pepper. Process or mix by hand only
until smooth; don't overdo it. Sprinkle the potato starch on top, don't stir or pulse!
Pour the boiling water over the starch, and stir or pulse thoroughly. Put 1/4 cup oil into a 9x13-inch baking
dish, and place in the oven for a minute until quite hot. Carefully pour potato mixture into the pan.
Bake for 20 minutes, reduce the heat to 400°F. and bake 40 minutes or until puffed and brown. Serve with brisket,
roast chicken, or roast veal. Potato kugel can be eaten at room temperature
with cold meats, but it is much tastier if slightly warm or hot. Serves 12 (although my family devours the
entire kugel, whether we are 6 or 12.
- 6 large potatoes, washed and peeled
- 2 large onions, peeled and halved
- 4 large eggs
- 5 T. olive oil
- 2 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 1/4 cup potato starch
- 1 cup boiling water
- 1/4 cup olive oil