Name: Potato Kugel with Fried Onions and Parsley Recipe
Prep time: 30 min
Cook time: PT-491759H47M38S
Total time: 1 h 15 min
Cuisine: Jewish
Ingredients: 6 tbsp rapeseed or sunflower oil, or schmaltz (chicken fat), plus extra for greasing; 2 medium onions; 900g starchy potatoes (such as Maris Piper), peeled; small handful of parsley, finely chopped; 1 egg, lightly beaten; 1 tsp garlic powder; 2 tsp salt; Black pepper, to season

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Introduction

Kugel is a classic baked potato dish with a golden, crispy top and a soft, flavorful center. This recipe combines grated potatoes and onions, enriched with oil and a hint of garlic, making it a comforting side or a satisfying main.

The image shows a white plate with several thick, golden-brown potato wedges stacked on top of each other, creating about two visible layers. The wedges have a crispy texture on the outside and a soft, light yellow inside with some seasoning visible. Small green herb sprinkles and coarse salt grains are scattered over and around the wedges, adding color contrast. The plate is placed on a yellow textured cloth, with a soft, warm, blurred background that enhances the golden tones of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp rapeseed or sunflower oil, or schmaltz (chicken fat), plus extra for the dish
2 medium onions
900g starchy potatoes (such as Maris Piper), peeled
1 egg, lightly beaten
1 tsp garlic powder
Small handful of parsley, finely chopped
2 tsp salt
Black pepper to season

Instructions

Step 1: Lightly oil a roughly 20cm square or circular oven dish or tin. Halve the onions through the stem and root, peel them, trim the tops, then grate coarsely using the large holes of a box grater or the grater insert of a food processor.
Step 2: Heat 2 tbsp of the oil or schmaltz in a large frying pan over medium heat. Fry the grated onions until lightly golden and soft. Transfer them to a large bowl along with any fat leftover in the pan.
Step 3: Grate the potatoes using the box grater. Tip them onto a clean tea towel and squeeze out as much water as possible into a large bowl or jug. If any white starch sinks to the bottom, drain off the water, reserving the starch.
Step 4: Preheat the oven to 200°C (180°C fan/gas mark 6). In the large bowl with cooked onions, add the grated potatoes, reserved starch, 3 tbsp oil, lightly beaten egg, salt, and garlic powder. Season well with black pepper and stir thoroughly to combine.
Step 5: Spoon the mixture into the prepared dish, pressing down lightly to compact it. Brush the surface with the remaining oil or schmaltz.
Step 6: Bake for 45 minutes to 1 hour until the top is golden brown and crisp, and the center is soft when pierced with a knife.
Step 7: Serve hot with the finely chopped parsley scattered over the top.

Tips & Variations

For extra flavor, try substituting schmaltz with butter or adding a pinch of smoked paprika to the mixture.
If you prefer a vegetarian version, use oil instead of schmaltz and add sautéed mushrooms for depth.
Make sure to squeeze out as much liquid as possible from the grated potatoes to avoid a soggy kugel.
Feel free to add a little grated cheese on top before baking for a cheesy crust.

Storage

Store leftover kugel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (160°C fan) until warmed through to maintain crispness, or use a microwave for a quicker option, though the top may soften.

How to Serve

A white shallow plate holds about eight thick, triangular slices of golden-brown baked dish stacked unevenly, showing a creamy yellow inside with a slightly crispy outer edge. The surface of each slice is sprinkled with coarse salt and small green herb pieces, giving a fresh pop of color. The plate rests on a textured mustard-yellow cloth over a white marbled surface, with warm, soft light creating gentle shadows and highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for kugel?

Starchy potatoes like Maris Piper or Russet are best for kugel as they result in a fluffy texture, but you can use other varieties if needed. Avoid waxy potatoes as they become gluey.

Is kugel traditionally served hot or cold?

Kugel is typically served hot, fresh from the oven, to enjoy its crispy top and soft interior. However, some enjoy it at room temperature or cold as leftovers.