Crispy Potato Kugel Recipe Easy Homemade with Perfect Golden Edges
A crispy potato kugel with a golden crust and tender inside, perfect for family gatherings, potlucks, or comforting weeknight dinners. This easy recipe uses simple ingredients and delivers a nostalgic, crowd-pleasing dish.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: Jewish
Ingredients
Scale
- 4 large russet potatoes (about 2 pounds / 900g), peeled and grated
- 1 medium yellow onion, grated
- 3 large eggs, room temperature
- 1/4 cup all-purpose flour (30g) (can substitute with matzo meal or gluten-free flour)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (60ml) vegetable oil or schmaltz, plus extra for greasing the pan
- 1/2 teaspoon baking powder (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with oil or schmaltz to prevent sticking and encourage a golden crust.
- Grate the potatoes and onion finely using a box grater or food processor.
- Transfer the grated potatoes and onion to a clean kitchen towel or cheesecloth and wring out as much liquid as possible (about 3-5 minutes).
- In a large mixing bowl, beat the eggs lightly, then add the salt, pepper, and baking powder if using. Stir to mix.
- Add the grated potatoes and onion to the egg mixture. Toss gently to combine, then sprinkle in the flour and mix until evenly incorporated without overmixing.
- Transfer the mixture to the prepared baking dish. Spread evenly and press lightly with a spatula to compact.
- Drizzle 1/4 cup (60ml) of oil or schmaltz over the top.
- Bake uncovered for 60-70 minutes until bubbling around the edges and golden brown on top. Check halfway through baking and cover with foil if edges brown too fast. Use a toothpick to check doneness.
- Let the kugel cool slightly for 10-15 minutes before slicing and serving.
Notes
Squeezing out excess moisture from the grated potatoes and onion is crucial for crispy edges. Use freshly grated potatoes, not pre-shredded or frozen. For extra crispy edges, broil for 2-3 minutes at the end but watch carefully to avoid burning. Let the kugel rest after baking to set properly. Can be made vegan by substituting eggs with flax eggs and using vegetable oil instead of schmaltz.
Nutrition
- Serving Size: About 1/8 of the kug
- Calories: 200
- Sugar: 2
- Sodium: 600
- Fat: 8
- Saturated Fat: 1.5
- Carbohydrates: 28
- Fiber: 2.5
- Protein: 4.5
Keywords: potato kugel, crispy kugel, Jewish side dish, potato casserole, comfort food, easy kugel recipe, golden crust kugel