BY-PRIYAMBADA YADAV
Golden, crispy, and bursting with potato flavor, potato kugel is a classic Jewish dish perfect for any occasion. This web story will guide you through a simple recipe that's sure to become a family favorite.
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1. 5 pounds russet potatoes (about 10 medium-sized potatoes) 2. 2 whole large onions 3. 6 eggs 4. 2 teaspoons salt 5. 1/2 teaspoon black pepper 6. 6 tablespoons vegetable oil, divided 7. ⅓ cup vegetable oil (for greasing the pan) 8. Slide 3
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– Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. – Add the diced onions and cook until softened and translucent, about 5-7 minutes.
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In a large bowl, combine the grated potatoes, sautéed onions, eggs, salt, and pepper. Mix well to ensure everything is evenly distributed.
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– Preheat your oven to 350°F (175°C). – Grease a 9x13 inch baking dish with the remaining ⅓ cup of vegetable oil.
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– Pour the potato mixture into the prepared baking dish. – Drizzle the top with the remaining 3 tablespoons of vegetable oil.
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Bake the kugel for 1 ½ to 2 hours, or until golden brown and crispy on top. A knife inserted into the center should come out clean.
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Let the kugel cool slightly before slicing and serving. Garnish with fresh parsley or chopped chives for extra flavor.
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