Potato Kugel: The Ultimate Comfort Dish That’s Crispy, Golden, and Completely Satisfying

Potato Kugel is one of those iconic dishes that’s deeply comforting, delightfully crispy, and always a hit on the dinner table. With its crunchy golden top and soft, savory interior, this baked potato casserole is a staple of Jewish cuisine—especially during Shabbat and holidays like Passover.

But you don’t need a special occasion to enjoy it. This version is simple, deeply flavorful, and absolutely worth adding to your regular rotation.

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Why I Love This Recipe

Potato kugel has everything I crave in a comfort food dish: golden edges, tender bites, and that incredible balance of savory and fresh. The olive oil gives it a beautiful richness without feeling greasy, and a handful of fresh parsley brightens everything up.

It’s also wonderfully adaptable—serve it as a side, enjoy it as a vegetarian main, or pack it for leftovers (trust me, it’s even better the next day).

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Ingredients You’ll Need

• 6 tablespoons olive oil, divided
• 4 pounds russet potatoes
• 2 medium yellow onions
• 6 large eggs
• ⅓ cup matzo meal
• ½ cup chopped fresh parsley (plus more for serving)
• 2 tablespoons potato starch
• 1 teaspoon kosher salt (plus extra for topping)
• 1 teaspoon freshly ground black pepper

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Ingredient Tips & Swaps

• Russet Potatoes: Their high starch content helps give kugel that classic texture—firm but creamy inside.
• Matzo Meal: Traditional for kugel, but in a pinch, you can use plain breadcrumbs (unless making for Passover).
• Potato Starch: Adds a silky texture and binds everything together.
• Olive Oil: Use good-quality oil for best flavor—this is your crispiness secret!

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How to Make Potato Kugel

1. Preheat Oven:
   Preheat your oven to 400°F (200°C). Add 3 tablespoons of olive oil to a 9×13-inch baking dish and place it in the oven to heat.
2. Prep the Potatoes:
   Peel (if desired) and grate the potatoes using a food processor or box grater. Place them in a bowl of ice water for 10 minutes to remove excess starch and keep them from browning.
3. Drain and Dry:
   Drain the potatoes well and squeeze out any extra water using a clean kitchen towel. Transfer to a dry bowl.
4. Grate and Add Onions:
   Grate the onions and drain excess liquid. Add to the potatoes.
5. Mix the Base:
   Stir in the eggs, matzo meal, chopped parsley, potato starch, salt, and pepper. Mix until everything is well combined.
6. Bake:
   Carefully remove the hot baking dish from the oven. Pour in the potato mixture and spread it evenly. Drizzle the top with the remaining 3 tablespoons of olive oil and sprinkle with a bit more salt.
7. Cook Until Golden:
   Bake for 60–70 minutes, or until deeply golden on top and a knife inserts easily into the center.
8. Serve:
   Let cool slightly before slicing. Garnish with more fresh parsley and serve warm.

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Pro Tips for Kugel Success

• Soak and Squeeze: Removing excess water from the potatoes is essential for that crispy texture.
• Hot Dish, Hot Oil: Preheating the dish with oil creates a sizzle that helps form a crispy bottom crust.
• Shred Finely: A fine shred = more surface area for crispy edges.
• Don’t Overmix: Combine ingredients well, but avoid mashing the potatoes.

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Serving Suggestions & Pairings

Potato kugel is a versatile side that pairs beautifully with both hearty mains and light starters:

• Serve it with Easy Turkey Wings for a soul-satisfying comfort meal.
• Start the meal with Baked Brie for an elegant contrast in flavor.
• Pair it with a bold bowl like Cajun Chicken Sausage Gumbo for a flavor-packed dinner.
• Wash it down with something light and sweet like Blueberry Lemonade.
• Finish the night with a nostalgic treat like Old-School No-Bake Cookies.

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Storage & Leftovers

• Fridge: Store in an airtight container for up to 4 days.
• Reheat: Crisp in a skillet or toaster oven at 350°F until warmed through.
• Freeze: Wrap tightly and freeze for up to 2 months. Reheat from frozen or thaw overnight.

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More Recipes You’ll Love

For more comfort food classics and crowd-pleasing sides, check out:

• Easy Turkey Wings
• Cajun Chicken Sausage Gumbo
• Blueberry Lemonade
• Old-School No-Bake Cookies
• Baked Brie Appetizer

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Final Thoughts

Potato Kugel is more than just a side dish—it’s a crispy, savory celebration of simple ingredients done right. Whether you serve it for a holiday dinner or just to warm up a chilly evening, this version will have everyone coming back for seconds.

Try it out, and don’t forget to tag @chefmaniac if you make it—we’d love to see your golden-brown masterpiece! For more recipes like this, make sure to follow along and keep cooking with comfort and joy.

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