Anabelle Mclean Ina Garten’s Potato Kugel is a crispy, golden-brown, and flavorful dish that combines grated potatoes and onions with simple seasonings. This traditional Jewish comfort food is perfect for holiday gatherings, family dinners, or as a satisfying side dish. With its soft, tender interior and crispy edges, this recipe is sure to become a favorite.
What is Ina Garten Potato Kugel?
Potato Kugel is a classic baked potato dish made with grated potatoes, onions, eggs, and a bit of oil for crispiness. Ina Garten’s version keeps it simple and elegant, ensuring the potatoes are golden, crispy, and full of flavor, making it a perfect addition to any table.
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Reasons to Try Ina Garten Potato Kugel
- Crispy and Golden: A perfect balance of tender center and crispy edges.
- Easy to Make: Simple ingredients with straightforward preparation.
- Versatile Side Dish: Great for holiday meals or weeknight dinners.
- Comforting and Flavorful: A classic dish that satisfies every time.
Ingredients Needed to Make Ina Garten Potato Kugel
- Russet potatoes – 2 ½ pounds, peeled and grated
- Yellow onion – 1 large, grated
- Eggs – 4 large, beaten
- All-purpose flour – ¼ cup
- Kosher salt – 2 teaspoons (or to taste)
- Freshly ground black pepper – 1 teaspoon
- Baking powder – 1 teaspoon
- Vegetable oil or schmaltz (chicken fat) – ½ cup
- Parsley – 2 tablespoons, chopped (optional for garnish)
Instructions to Prepare Ina Garten Potato Kugel
Preheat the Oven:
- Preheat the oven to 375°F (190°C).
- Place a 9×13-inch baking dish or cast-iron skillet in the oven to heat up.
Grate the Potatoes and Onion:
- Using a box grater or food processor, grate the peeled potatoes and onion.
- Place the grated mixture into a clean kitchen towel and squeeze out as much moisture as possible. This step is essential for achieving crispy kugel.
Combine the Ingredients:
- In a large mixing bowl, combine the grated potatoes and onion.
- Add the beaten eggs, flour, baking powder, salt, and black pepper.
- Mix until well combined.
Heat the Oil:
- Carefully remove the preheated baking dish or skillet from the oven.
- Pour the vegetable oil (or schmaltz) into the hot dish and swirl to coat the bottom.
- Immediately pour the potato mixture into the dish, spreading it evenly.
- The oil should sizzle when the mixture hits the pan.
Bake the Kugel:
- Place the dish back in the oven and bake for 1 hour, or until the kugel is golden brown and crispy around the edges.
- Check for doneness by inserting a knife; the center should be tender.
Garnish and Serve:
- Remove the kugel from the oven and let it cool for a few minutes.
- Garnish with chopped parsley, if desired.
- Serve warm.
What Goes Well With Ina Garten Potato Kugel?
- Roast Chicken: A perfect complement to crispy potato kugel.
- Brisket: A traditional pairing for holiday meals.
- Sour Cream or Applesauce: Adds a creamy or sweet contrast to the savory potatoes.
- Green Salad: Lightens up the meal with freshness and crunch.
- Roasted Vegetables: A hearty, wholesome side to round out the meal.
Key Tips for Making Ina Garten Potato Kugel
- Remove Excess Moisture: Squeeze the grated potatoes and onions well to achieve crispy edges.
- Preheat the Oil: Heating the oil in the pan ensures the kugel starts crisping up as soon as it’s added.
- Use Russet Potatoes: Their starchy texture is perfect for a tender interior and crispy top.
- Don’t Skip the Baking Powder: It helps give the kugel a light and fluffy texture.
- Serve Fresh: Potato kugel is best served hot out of the oven when the edges are at their crispiest.
Creative Variations of Ina Garten Potato Kugel
- Herbed Kugel: Add fresh thyme, rosemary, or parsley for extra flavor.
- Cheesy Kugel: Sprinkle grated cheddar or Parmesan cheese on top for a cheesy twist.
- Garlic-Infused: Mix in minced garlic or garlic powder for a savory punch.
- Sweet Potato Kugel: Replace half the russet potatoes with grated sweet potatoes for a sweet-savory version.
- Spicy Kugel: Add a pinch of cayenne pepper or red pepper flakes for some heat.
Storage Guidelines for Ina Garten Potato Kugel
- Refrigerate leftovers: Store them in an airtight container for up to 3 days.
- Reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crispiness. Avoid microwaving, as it softens the edges.
- Freeze for Later: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
Nutrition Value
- Calories: ~250 per serving
- Protein: 6g
- Carbohydrates: 28g
- Fats: 12g
- Fiber: 3g
- Vitamin C: ~15% of the daily value
FAQs
How Do You Make Potato Kugel Crispy?
To make potato kugel crispy, squeeze out as much moisture as possible from the grated potatoes and onions. Preheating the oil in the baking dish ensures the edges crisp up as soon as the mixture hits the pan. Baking at a high temperature also helps create a golden, crunchy crust.
Can Potato Kugel Be Made Ahead of Time?
Yes, potato kugel can be made ahead of time. Bake the kugel, let it cool completely, and refrigerate it for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore its crispy texture before serving.
What Is the Best Type of Potato for Potato Kugel?
Russet potatoes are the best choice for potato kugel because of their starchy texture. They produce a tender interior while helping to achieve a crispy, golden-brown crust.
Can I Freeze Potato Kugel?
Yes, potato kugel freezes well. Bake the kugel, let it cool completely, and wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven to maintain its texture.
Wrapping Up
Ina Garten’s Potato Kugel is a crispy, golden delight that brings warmth and comfort to any meal. With its simple ingredients and foolproof method, this dish is perfect for holidays, family dinners, or even casual weeknights.
Serve it alongside your favorite main dishes and enjoy the irresistible crunch and flavor of this classic recipe!
More Ina Garten Recipes
- Barefoot Contessa Asparagus Quiche
- Ina Garten Spinach Gratin
- Ina Garten Bangers & Mustard Mash
- Ina Garten Maple Roasted Carrots
Ina Garten Potato Kugel Recipe
Potato Kugel is a classic baked potato dish made with grated potatoes, onions, eggs, and a bit of oil for crispiness. Ina Garten’s version keeps it simple and elegant, ensuring the potatoes are golden, crispy, and full of flavor, making it a perfect addition to any table.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: Jewish
Ingredients
- Russet potatoes – 2 ½ pounds, peeled and grated
- Yellow onion – 1 large, grated
- Eggs – 4 large, beaten
- All-purpose flour – ¼ cup
- Kosher salt – 2 teaspoons (or to taste)
- Freshly ground black pepper – 1 teaspoon
- Baking powder – 1 teaspoon
- Vegetable oil or schmaltz (chicken fat) – ½ cup
- Parsley – 2 tablespoons, chopped (optional for garnish)
Instructions
- Preheat the Oven:
Preheat the oven to 375°F (190°C). Place a 9×13-inch baking dish or cast-iron skillet in the oven to heat up. - Grate the Potatoes and Onion:
- Using a box grater or food processor, grate the peeled potatoes and onion.
- Place the grated mixture into a clean kitchen towel and squeeze out as much moisture as possible. This step is essential for achieving crispy kugel.
- Combine the Ingredients:
- In a large mixing bowl, combine the grated potatoes and onion. Add the beaten eggs, flour, baking powder, salt, and black pepper. Mix until well combined.
- Heat the Oil:
- Carefully remove the preheated baking dish or skillet from the oven. Pour the vegetable oil (or schmaltz) into the hot dish and swirl to coat the bottom.
- Immediately pour the potato mixture into the dish, spreading it evenly. The oil should sizzle when the mixture hits the pan.
- Bake the Kugel:
- Place the dish back in the oven and bake for 1 hour, or until the kugel is golden brown and crispy around the edges.
- Check for doneness by inserting a knife; the center should be tender.
- Garnish and Serve:
- Remove the kugel from the oven and let it cool for a few minutes. Garnish with chopped parsley, if desired, and serve warm.
