Potato kugel new york times recipes - Vegetables
Author: David Waite
Potato kugel is a staple at many Ashkenazi Jewish meals, particularly for Passover. Perfect for Friday night dinners and special potlucks, Traditional Potato Kugel is fantastic on its own or as part of a fish or chicken dinner with the family.
Crispy Potato Kugel
At its core, kugel is a casserole. It comes in both savory and sweet varieties, often made with egg noodles and vaguely sweetened. This version, made with potatoes, is decidedly salty and savory, with onions in the mixture and chives to finish. It can best be described as something between a Spanish tortilla and a giant latke; the potatoes are shredded, not sliced, there are eggs but no flour, and it’s got crispy edges and a creamy interior. Sounds dreamy, doesn’t it? The most annoying parts of this kugel are also the most important: grating the potatoes (I use a box grater, but you can use a food processor with the shredding blade) and wringing out their moisture. For that, I use my hands and a colander or strainer to save a kitchen towel or a cheesecloth, but you can use those, if you like. Traditionally made in a casserole-style baking dish, this kugel starts off in a cast-iron skillet, but a stainless-steel skillet would do the job, and honestly so would a baking dish, just know you may be sacrificing that crunchy underside.
Provided by: Alison Roman
Total time: 80 minutes
Yields: 10 servings
Cuisine: jewish
Number of ingredients: 7
Provided by: Alison Roman
Total time: 80 minutes
Yields: 10 servings
Cuisine: jewish
Number of ingredients: 7
Ingredients:
- 4 pounds russet potatoes (about 5 to 7 potatoes), peeled
- 1 large yellow onion
- 6 large eggs
- 10 tablespoons chicken fat, melted, or use vegetable oil
- Kosher salt and freshly ground black pepper
- 1/3 cup finely chopped chives, for serving
- Flaky sea salt, for serving
How to cook:
- Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
- Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it’s drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.
- Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)
- Cook the potatoes, rotating the skillet occasionally to promote even browning, until it’s golden brown on the edges and up the sides, 10 to 12 minutes.
- Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
- Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.
Potato Kugel
Potato kugel is a staple at many Ashkenazi Jewish meals, particularly for Passover.
Provided by: From food writer Olga Massov
Yields: 8 servings
Number of ingredients: 8
Provided by: From food writer Olga Massov
Yields: 8 servings
Number of ingredients: 8
Ingredients:
- 1/4 cup neutral oil, such as vegetable or grapeseed, or schmaltz, plus more for greasing the dish (see NOTES)
- 5 pounds russet potatoes, peeled and rinsed
- 2 large yellow onions (1 1/2 pounds total), halved
- 6 large eggs
- 1/4 cup (scant 1 1/2 ounces/45 grams) potato starch (see NOTES)
- 1 tablespoon plus 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Chopped fresh chives, for garnish (optional)
Nutrition:
- Calories: 310 calories
- Fat: 9 g
- Carbohydrate: 51 g
- Cholesterol: 112 mg
- Fiber: 4 g
- Protein: 9 g
- Saturated Fat: 1 g
- Serving Size: 1 Serving
- Sodium: 505 mg
- Sugar: 4 g
- 1 Position a rack in the middle of the oven and preheat to 350 degrees
- 2 Generously grease the bottom and sides of a 9-by-13-inch baking dish with oil
- 3 Using a food processor fitted with a coarse shredding disk, grate the potatoes and onions
- 4 (You may need to cut both into large chunks to fit them into the opening
- 5 ) Remove the food processor lid and pick out any stray chunks of potato and/or onion that may not have gotten shredded and save them for another use
- 6 (Alternatively, you can grate the potatoes and onions on the coarse side of a box grater
- 7 )
- 8 Transfer the vegetables to a large colander
- 9 Working in batches, transfer some of the potato-onion mixture to a large piece of cheesecloth set over a cutting board, and wring out excess liquid into a medium bowl
- 10 Transfer the wrung out vegetables to a large bowl and repeat with the remaining potatoes and onions
- 11 Let the squeezed out liquid sit undisturbed until the starch settles in the bottom of the bowl
- 12 Then, gently tilt the bowl with the potato liquid to drain out the water; you should see a white layer of potato starch at the bottom
- 13 In the bowl with the residual potato starch, add the eggs, the additional potato starch, oil, salt and pepper, and whisk
- 14 Add the mixture to the shredded vegetables and, using your hands, stir well to fully combine
- 15 Place the prepared baking dish in the oven for about 10 minutes
- 16 Carefully remove the dish from the oven and spoon the kugel mixture into it — the mixture should sizzle on contact
- 17 Gently pat the mixture so it’s evenly distributed and return the dish to the oven
- 18 Bake for about 1 hour and 30 minutes, or until the kugel is deep golden brown on top and bubbling in places
- 19 Let the kugel cool for a few minutes, then sprinkle with chives, if using, and cut
- 20 Serve, using a metal spatula for easiest portioning
- 21 NOTES
- 22 During Passover, observant Ashkenazi Jews avoid canola, soybean, sunflower, peanut and corn among other oils that are considered kitniyot — a category of foods restricted during the holiday
- 23 Neutral oils such as safflower and grapeseed can be used
- 24 Olive oil is also permitted on Passover, but its flavor might be too strong here
- 25 If not serving for Passover, you can use cornstarch in place of potato starch
- 26 If using schmaltz in place of oil, in keeping with the Jewish laws of kashrut, serve the kugel only with dishes that do not contain dairy
Traditional Potato Kugel
Traditional Potato Kugel is, in essence, a Jewish casserole with an emphasis on crispiness. Shredding the potatoes and onions ensures that you get the most savory flavor per bite and that every bite has both crunch and wonderful potato fluffiness. Perfect for Friday night dinners and special potlucks, Traditional Potato Kugel is fantastic on its own or as part of a fish or chicken dinner with the family. Get ready to nosh on this dish!
Provided by: Cooking Professionally
Total time: 95 minutes
Cook time: 95 minutes
Prep time: 95 minutes
Yields: 8 servings
Number of ingredients: 8
Provided by: Cooking Professionally
Total time: 95 minutes
Cook time: 95 minutes
Prep time: 95 minutes
Yields: 8 servings
Number of ingredients: 8
Ingredients:
- 2 large yellow onions, peeled, shredded
- 5 pounds of russet potatoes, peeled, shredded
- 6 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chives or green onions, finely chopped
Nutrition:
- Preheat the oven to 375 degrees F.
- Brush a 9x13-inch baking dish with oil.
- Working in batches, place handfuls of shredded onions and potatoes into a clean kitchen towel. Wrap the towel up and use it to squeeze out all of the excess liquid into a bowl. Reserve the liquid.
- Transfer the drained onions and potatoes to another bowl.
- Let the excess liquid sit until the starch solids settle on the bottom of the bowl, about 5 minutes.
- Pour off the liquid slowly, leaving the potato starch at the bottom of the bowl. Discard the liquid.
- In another large bowl, beat the eggs well.
- Beat in the oil, reserved potato starch, baking powder, salt, and pepper.
- Pour the egg mixture over the potato and onion mixture, tossing to combine.
- Place the prepared baking dish in the oven to preheat for 5 minutes.
- Carefully transfer the baking dish from the oven and fill it with the potato mixture.
- Bake until golden and potatoes are tender, about 1 hour.
- Turn the oven to broil until golden on top, about 2 minutes.
- Sprinkle with chives or green onions before serving.
How To Make Fluffy Potato Kugel
Learn the modern way to make a classic potato kugel.
Provided by: Tami Weiser
Yields: 12 servings
Cuisine: Europe,Jewish,Eastern european
Number of ingredients: 9
Provided by: Tami Weiser
Yields: 12 servings
Cuisine: Europe,Jewish,Eastern european
Number of ingredients: 9
Ingredients:
- 3 medium yellow onions, peeled and quartered
- 4 pounds russet potatoes (about 10 medium), peeled and quartered
- 4 large eggs
- 4 large egg whites
- 1/4 cup plus 2 tablespoons melted chicken schmaltz or vegetable oil, divided
- 1 teaspoon baking powder
- 1 1/2 tablespoons kosher salt
- 1 teaspoon finely ground white pepper
- Chopped fresh parsley and chives, for garnish
Nutrition:
- Saturated Fat: 1.0 g
- Unsaturated Fat: 0.0 g
- Carbohydrate: 30.3 g
- Sugar: 2.2 g
- Serving Size: Serves 12
- Protein: 6.9 g
- Fat: 8.8 g
- Calories: 222 cal
- Sodium: 497.5 mg
- Fiber: 2.5 g
- Cholesterol: 0 mg
- Step 1
- Heat the oven. Arrange a rack in the middle of the oven and heat to 375°F.
- Step 2
- Shred the onions and potatoes with a food processor. Using the shredding disk of the food processor, shred the onions and potatoes. You will likely have to do this in 4 batches, simply transfer each batch of shredded onion and potato to a large bowl while you continue shredding.
- Step 3
- Make a cheesecloth tourniquet and squeeze the liquid from onions and potatoes. Lay 1/4 of the grated onion and potato on a large triple layer of cheesecloth or clean, lint-free kitchen towel. Gather the corners and tie around the handle of a wooden spoon. Dangle the bundle over a medium bowl, then twist and squeeze the onion and potatoes as hard as you can until no more liquid comes out. Do not discard the liquid. Transfer the onion and potatoes to a clean, large bowl. Repeat this squeezing process with the rest of the grated onion and potato, replacing the cheesecloth if it tears.
- Step 4
- Pour off the liquid, but leave the potato starch. Give the liquid a few minutes to allow the potato starch to settle, and then pour off and discard the liquid but leave the potato starch; set aside.
- Step 5
- Beat the eggs. Place the eggs and egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until lightened in color and doubled in volume, 3 to 4 minutes.
- Step 6
- Add the schmaltz, potato starch, baking powder, salt and pepper, then toss with onions and potatoes. Add the reserved potato starch, 1/4 cup of the schmaltz or oil, baking powder, salt, and pepper. Beat on medium speed until combined. Add the reserved onion and potato and use your fingers to toss them with the egg mixture until evenly coated.
- Step 7
- Grease and preheat the baking dish. Brush a 9x13-inch baking dish with the remaining 2 tablespoons of schmaltz or oil. Heat in the oven for 5 minutes.
- Step 8
- Bake the kugel. Carefully transfer the mixture to the preheated baking dish and spread into an even layer but do not press down on it. Bake until golden-brown and an instant read thermometer registers at least 160°F, 40 to 50 minutes.
- Step 9
- Broil the kugel. Turn the broiler to high. Broil the kugel until the top is richly browned, 2 to 3 minutes. Cut into generous slices and serve immediately with a sprinkle of parsley or chives.
