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Ina Garten Potato Kugel Recipe

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.