Potato Kugel With Crispy Edges for Passover
This potato kugel with crispy edges for Passover uses simple ingredients, a hot pan, and enough fat to create a deep golden crust with a tender, custardy interior—like a big latke meets baked casserole.
Equipment
- Oven
- 9×13-inch (23×33 cm) metal baking pan or 12-inch (30 cm) cast-iron skillet
- Food processor with shredding disk or box grater
- Large bowl
- Large mixing bowl
- Colander
- Clean kitchen towel or paper towels
- Spatula or fork
- Knife
- Thin metal spatula (optional, for lifting pieces)
Ingredients
- 3 lb russet or Idaho potatoes peeled (about 1.4 kg)
- 2 medium yellow onions peeled (about 1 lb / 450 g total)
- 3 large eggs
- 6 tbsp neutral oil or rendered chicken schmaltz divided
- 2 tsp kosher salt plus more to taste
- 3/4 tsp freshly ground black pepper
- 3 tbsp potato starch or substitute 3 tbsp matzo meal
- flaky salt optional, for sprinkling on top before serving
- 2–3 tbsp fresh chives or parsley finely chopped, optional
Instructions
- Preheat the oven and pan. Place a 9×13-inch (23×33 cm) metal baking pan or a 12-inch (30 cm) cast-iron skillet on the center rack of your oven. Add 4 tbsp (60 ml) of the oil or schmaltz to the pan. Set the oven to 425°F (220°C) and let the pan heat as the oven preheats.
- Set up your grating station. Fit a food processor with the shredding disk, or set a sturdy box grater over a large bowl. Have a clean kitchen towel or several layers of paper towels ready for wringing out the potatoes.
- Grate the onions first. Cut the onions into chunks and grate them using the food processor or box grater. Transfer the grated onion (and juices) to a large mixing bowl.
- Grate the potatoes. Working quickly to limit browning, grate the peeled potatoes. If using a processor, pack them horizontally for longer strands.
- Drain and wring out excess liquid. Transfer the grated potatoes to a colander and squeeze out as much liquid as you can. Then bundle the potatoes in the kitchen towel and wring again until they feel damp but not dripping.
- Combine the potato mixture. Add the wrung-out potatoes to the bowl with the grated onion. Add the kosher salt, pepper, and potato starch. Toss until evenly coated and the starch disappears.
- Add the eggs and remaining fat. Crack the eggs into the bowl and add the remaining 2 tbsp (30 ml) oil or schmaltz. Mix thoroughly, lifting and turning the strands, until the eggs are fully distributed and no streaks remain.
- Carefully transfer to the hot pan. When the oven reaches 425°F (220°C), carefully remove the hot pan and tilt so the fat coats the bottom and corners. Pour the potato mixture into the pan (it should sizzle) and spread into an even layer about 2–2.5 inches (5–6 cm) thick. Lightly tousle the top so some strands stick up.
- Bake until deep golden and set. Return to the oven and bake uncovered for 55–70 minutes, starting to check at 50 minutes. It’s done when the top is uniformly golden with deeper spots at the edges, the sides are bubbling in fat and visibly crisp, and a knife inserted in the center comes out hot and clean.
- Optional high-heat finish for extra crisp edges. Raise the oven to 450°F (230°C) for the last 5–10 minutes, watching closely to avoid burning.
- Rest before slicing. Remove the kugel from the oven and let it rest in the pan for 10–15 minutes to firm up for clean slices.
- Finish and serve. Sprinkle lightly with flaky salt and chopped chives or parsley if using. Cut into 8–10 squares and serve warm.
Nutrition
Calories: 260kcalCarbohydrates: 35gProtein: 7gFat: 11gSaturated Fat: 2.5gCholesterol: 85mgSodium: 520mgPotassium: 820mgFiber: 3.5gSugar: 3gVitamin A: 120IUVitamin C: 18mgCalcium: 55mgIron: 2.2mg
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