If you’re looking for a versatile and flavorful dish to add to your Passover menu, look no further than the Passover Potato Kugel recipe. In this blog, I will share with you a Passover Potato Kugel Recipe that is very delicious. We’ve personally experienced the joy of preparing Passover Potato Kugel, and we can assure you it’s worth savouring. With its creamy and crispy texture, the kugel is a true delight for the senses.
To make this delicious dish, you’ll need a few simple ingredients such as grated potatoes, eggs, onions, and a touch of matzo meal. The resulting kugel boasts an enticing aroma and a rich flavour that will have everyone coming back for seconds. Let us guide you through the recipe, ensuring your kugel turns out perfect every time.
How To Make Passover Potato Kugel
Let’s embark on a culinary adventure together and make this Passover Potato Kugel recipe come to life in your kitchen. Gather your ingredients, including the humble potato, and prepare to transform them into a luscious and comforting dish. Follow our step-by-step instructions, from peeling and grating the potatoes to baking the kugel to golden perfection.
The process may be simple, but the rewards are immense. Your family and guests will be delighted by the aroma and flavour of your homemade Passover Potato Kugel. Get ready to indulge in this traditional delight and create lasting memories around the dinner table.
Ingredients To Make Passover Potato Kugel
- 3 lbs. russet potatoes
- 1 ½ yellow onions
- 2 eggs
- 1 tsp salt
- 1 tsp garlic granules
- ½ tsp pepper
- ¼ cup potato starch
- ½ cup Italian parsley (divided)
- ½ cup chives (divided)
- 2 tbsp avocado oil
Step By Step Instructions To Make Passover Potato Kugel
Step 1
Start by preheating the oven to 400°F, using the convection bake option if available. Proceed by placing a 9×13-inch baking dish in the oven to preheat.
Step 2
Peel the potatoes and plunge them into a bowl of iced water. Using the grating blade on a food processor, mash the potatoes and return them to the bowl of ice water. Peel the onion and also grind it using a food processor. Drain the mashed potatoes and let them rest in a colander in the sink for a few minutes.
Step 3
Press the sides of the colander using a wooden spoon to remove any excess water. Place the chopped onions in a colander and repeat the draining process to remove residual moisture. Finely chop the parsley and chives and proceed.
Step 4
In a large bowl, combine eggs, salt, garlic cloves, black pepper, and potato starch. Stir the mixture vigorously to ensure thorough mixing. Then add the diced potatoes, onion, half of the parsley, and half of the chives to the bowl, and add them to the mixture.
Step 5
Carefully remove the hot baking dish from the oven and distribute the oil evenly to coat the bottom and sides of the plate. Transfer the potato mixture to the prepared baking dish, making sure to spread evenly. Place the container in the oven and bake for 45 to 55 minutes.
Step 6
Once fully baked, garnish the dish with the remaining parsley and chives. Serve immediately.
More Amazing Recipes
- Bahama Breeze Jerk Chicken Pasta Recipe
- Patti Labelle Hot Water Cornbread Recipe
- Arthur Treacher Fish And Chips Recipe
- PF Chang’s Wonton Soup Recipe
Conclusions
In conclusion, the Passover Potato Kugel recipe is a must-try dish for your Passover menu. With our easy-to-follow instructions and simple ingredients, you can create a delicious Passover Potato Kugel that will leave your family and guests wanting more. Embrace the tradition and embark on a culinary adventure as you bring this delightful dish to life in your own kitchen. Get ready to savour the aroma and flavour of homemade Passover Potato Kugel and create cherished memories around the dinner table.
Passover Potato Kugel Recipe
Ingredients
- 3 lbs. russet potatoes
- 1 ½ yellow onions
- 2 eggs
- 1 tsp salt
- 1 tsp garlic granules
- ½ tsp pepper
- ¼ cup potato starch
- ½ cup Italian parsley (divided)
- ½ cup chives (divided)
- 2 tbsp avocado oil
Instructions
- Start by preheating the oven to 400°F, using the convection bake option if available. Proceed by placing a 9×13-inch baking dish in the oven to preheat.
- Peel the potatoes and plunge them into a bowl of iced water. Using the grating blade on a food processor, mash the potatoes and return them to the bowl of ice water. Peel the onion and also grind it using a food processor. Drain the mashed potatoes and let them rest in a colander in the sink for a few minutes.
- Press the sides of the colander using a wooden spoon to remove any excess water. Place the chopped onions in a colander and repeat the draining process to remove residual moisture. Finely chop the parsley and chives and proceed.
- In a large bowl, combine eggs, salt, garlic cloves, black pepper, and potato starch. Stir the mixture vigorously to ensure thorough mixing. Then add the diced potatoes, onion, half of the parsley, and half of the chives to the bowl, and add them to the mixture.
- Carefully remove the hot baking dish from the oven and distribute the oil evenly to coat the bottom and sides of the plate. Transfer the potato mixture to the prepared baking dish, making sure to spread evenly. Place the container in the oven and bake for 45 to 55 minutes.
- Once fully baked, garnish the dish with the remaining parsley and chives. Serve immediately.
