The key to getting this irresistible potato kugel perfectly crunchy on the outside and fluffy on the inside is preheating your cast-iron skillet in the oven and using starchy russet potatoes.
Ingredients
- 3 lbs russet potatoes
- 2 bunches green onions
- 4 large eggs, beaten
- ¼ cup potato starch
- 1 tsp baking powder
- 4 tbsp olive oil, divided
- 1 tsp salt
- ¼ tsp black pepper
Steps
- Preheat oven to 425°F. Peel and quarter the potatoes, placing in a large bowl of cold water. Finely chop the green onions.
- Using the shredding disk attachment on a food processor, shred the potatoes. Working quickly, add shredded potatoes to a large salad spinner basket and lightly rinse. Spin to remove all excess liquid. Transfer potatoes to a large bowl, along with green onions.
- To potatoes, add the eggs, potato starch, baking powder, and 2 tbsp oil. Season with the salt and pepper. Mix until potato strands are well coated. Add remaining 2 tbsp oil to a 12-inch cast-iron skillet and place in the preheated oven. Heat for 5 min.
- Carefully remove skillet from oven and spread potato mixture into even layer in pan. Bake 20 min. Reduce the temperature to 375°F and bake 30–40 min., until golden on top and potatoes are tender.
Tags
- potato kugel
- eggs
- vegetarian
- guiding star
- S3 2019
- Passover
- green onion
Nutrition information
- Calories 238kcal 12%
- Fat 10.2g 16%
- Saturated fat 2.0g 10%
- Carbs 29.9g 10%
- Sodium 398mg 17%
- 1.8g sugar
- 2.8g fiber
- 7.9g protein
- 126mg cholesterol
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