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I made this recipe for the holiday of Passover. My Best Potato Kugel is so good that it needs to be on the table holiday or not.
Jump to RecipeHow can potatoes covered in oil and baked to a crisp be anything but delicious. The next best thing for me is that they are gluten free too. My favorite potato dish is hash browns. The crispier the better. I am always sure to order, and now my wife and kids do too, my hash browns extra crispy.
The dish gets it flavor simply from potatoes and onions – and a whole bunch of olive oil. The glass dish is heated in the oven covered with olive oil. Then, a whole bunch of oil is heated up on the stove and poured over the shredded potatoes. You do have to be willing to shred your own potatoes and grate your onions. I have to admit that is a bit of work and will test your arm strength. Think of it as a work out to work off the calories you are about to take in.
The difference between this potato kugel and hash browns is the thickness of the potato. The kugel is a good 2 – 3 inches thick. Even though there is a lot of surface area that gets really crispy, there still is a lot of potato taste. The thickness is also great for heating up again for your leftovers. I just popped it back in my airfryer and added to the crispness all over again.
Before we get to the recipe, allow me to share a few of my favorite potato recipes.
The potato, onions and kosher salt.
Building and baking the potato kugel.
The Best Potato Kugel plated.
Best Potato Kugel
Ingredients
- 1 1/2 Cups Extra Virgin Olive Oil
- 3 Whole Eggs Beaten
- 1 Tbsp Kosher salt
- 1 Tsp Black pepper
- 6 Whole Idaho potatoes peeled and shredded
- 1 Whole Large white onion
Instructions
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Preheat oven to 425°F. Liberally oil a 9 x 13 glass pyrex baking dish. Place in a 425 degree oven.
Fill a large bowl with cold water and, as you peel the potatoes, place them in cold water to prevent browning.
Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside. Meanwhile, pour ¾ cup of evoo in a small saucepan and place over medium-low heat. Cut potatoes into chunks and feed them into the food processor. Process the potatoes and onions, alternating between the two, until completed. Move potatoes and onions to a large bowl and add egg mixture. Mix well and then add the heated oil from stovetop, mix very well.
Pull out the heated baking dish from the oven and pour in the potato mixture. Spread the mixture and evenly distribute smoothing out the top.
Bake at 425°F for 1 hour twenty minutes. Make sure you are satisfied with the crispness. If it needs more crisping, then cook longer checking every 5 minutes or so.
To serve, cut out in squares/rectangles. Enjoy!
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