Ina Garten Potato Kugel Recipe

This Ina Garten Potato Kugel is a crispy and flavorful recipe, which is made with grated Russet potatoes and onions. It’s a traditional Jewish comfort food, perfect for holiday meals, and ready in about 1 hour and 20 minutes.

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Ina Garten Potato Kugel Ingredients

• 2 ½ pounds Russet potatoes, peeled
• 1 large yellow onion
• 4 large eggs, beaten
• ¼ cup all-purpose flour
• 2 teaspoons kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon baking powder
• ½ cup vegetable oil or schmaltz (rendered chicken fat)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

How To Make Ina Garten Potato Kugel

1. Preheat Oven and Pan: Preheat your oven to 375°F (190°C). Place a 9×13-inch baking dish or a large cast-iron skillet in the oven to get very hot.
2. Grate and Drain the Vegetables: Using a food processor with a grating blade or a box grater, grate the peeled potatoes and the onion. Transfer the grated mixture to a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is essential for a crispy kugel.
3. Combine the Kugel Mixture: In a large bowl, combine the drained potato and onion mixture with the beaten eggs, flour, baking powder, salt, and pepper. Mix until everything is well combined.
4. Heat the Oil: Carefully remove the hot baking dish from the oven. Pour the vegetable oil or schmaltz into the dish; it should be hot enough to shimmer.
5. Add Batter and Bake: Immediately and carefully pour the potato mixture into the hot oil, spreading it into an even layer. You should hear it sizzle as it hits the pan. Place the dish back in the oven and bake for 1 hour, or until the kugel is deeply golden brown and the edges are crispy.
6. Rest and Serve: Let the kugel cool for a few minutes before slicing. Garnish with chopped parsley, if desired, and serve warm.

Recipe Tips

• How do you get the crispiest kugel? The most important step is to remove as much water as possible from the grated potatoes and onions. Wringing them out in a kitchen towel is the best way to do this. A dry mixture results in a much crispier kugel.
• Why preheat the oil in the pan? Pouring the kugel batter into sizzling hot oil instantly starts the frying process, creating a wonderfully crispy bottom crust that is a hallmark of a great kugel.
• What are the best potatoes to use? Russet potatoes are the ideal choice. Their high starch content helps bind the kugel together and results in a fluffy interior and crispy exterior.
• Why add baking powder? A little baking powder gives the kugel a bit of lift, preventing it from becoming too dense and making the texture lighter and fluffier.

What To Serve With Potato Kugel

This traditional side dish is a perfect accompaniment to many main courses, especially for holiday meals.

• Roast Chicken or Turkey
• Braised Beef Brisket
• A dollop of sour cream or applesauce on the side
• A simple green salad to balance the richness

How To Store Potato Kugel

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: For the best results and to revive the crispiness, reheat slices in a 350°F (175°C) oven for 10-15 minutes. Microwaving will make it soft.
• Freeze: You can freeze baked and cooled kugel. Wrap it tightly in plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Potato Kugel Nutrition Facts

• Calories: ~250 per serving
• Protein: 6g
• Carbohydrates: 28g
• Fats: 12g
• Fiber: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Ina Garten Tzimmes Recipe
• Ina Garten Stuffed Peppers Recipe