Classic Potato Kugel with Crispy Crust (Print version)
A savory potato kugel with crackly golden edges, a tender center, and a simple hot-pan trick that makes the crust crisp.
# Ingredients:
For the kugel
01 -
3 lb (1.36 kg) russet potatoes, peeled
02 -
1 large yellow onion, peeled
03 -
4 large eggs
04 -
2 tablespoons potato starch
05 -
2 teaspoons kosher salt
06 -
1 teaspoon freshly ground black pepper
07 -
1/2 cup (120 ml) neutral oil, divided
For serving
08 -
2 tablespoons chopped fresh chives
09 -
Flaky salt, optional
10 -
Applesauce or sour cream, optional
# Instructions:
01 -
Heat the oven to 425°F. Add 1/4 cup oil to a 10-inch cast-iron skillet and place it in the oven for 8-10 minutes while you prepare the potatoes.
02 -
Grate the potatoes and onion with a box grater or food processor shredding disk. Transfer to a colander and squeeze firmly to remove as much liquid as possible.
03 -
In a large bowl, whisk the eggs, potato starch, salt, pepper, and remaining 1/4 cup oil. Add the drained potatoes and onion, then mix until evenly coated.
04 -
Carefully remove the hot skillet from the oven. Spoon in the potato mixture and spread it evenly without pressing it down hard.
05 -
Bake for 50-60 minutes, until the top is deep golden brown, the edges are crisp, and the center is tender when pierced with a knife.
06 -
Let the kugel rest for 10 minutes before slicing. Sprinkle with chives and flaky salt, then serve warm with applesauce or sour cream if you like.
# Good to know:
01 -
Best served warm while the edges are crisp.
02 -
Reheat leftovers uncovered at 375°F for the best texture.
03 -
Use a metal pan if you do not have cast iron.