The Best Potato Kugel You Will Ever Eat


So Pesach (Passover) ended last week. It’s a pretty demanding holiday if you do it right (which is why I haven’t been posting anything). Clean, cook, eat – that was basically my schedule for eight days.
But I loved the seders, held the first two nights, when we tell the story of the exodus from Egypt. All my children were here, and we stayed up talking late into the night. (Well, they stayed up, anyway; I’m always the first to fall asleep.)
Most people know about matzah and Pesach, but for me, the potato is the most important food of the holiday. It substitutes for everything (like pizza crust), there are a zillion ways to prepare those babies, and who doesn’t like potatoes?
Potato kugel is one of my favorite fool-proof Pesach recipes. We also often enjoy this on Friday night, for Shabbat.

The Best Potato Kugel You Will Ever Eat

½ cup oil (we like olive, but you can use just about any kind)
8 medium potatoes, peeled
1 small onion
2 Tbsp. salt
1 tsp. pepper
3 Tbs. sugar
5 large eggs, beaten (or you can whip them up in a food processor, which is what I like to do)

Preheat oven to 425-degrees.
Place oil in a 9×13” baking pan and set in the oven.
Meanwhile, puree onions and potatoes in a food processor, then add other ingredients and mix until just combined.
Once the oil is sizzling hot, carefully remove from the oven.
THIS IS THE CRITICAL STEP: Carefully (I can’t say that enough, obviously) pour potatoes into the hot oil (yes, oil MUST be hot) and gently stir until oil is absorbed into mixture. This hot oil is what makes the kugel soft and fluffy.
Cook uncovered for one hour.


Something Tasty for Potato Pete


Potato Pete was a friendly character found in many WWII British cookbooks. I like his jaunty walk and bits of food wisdom, and who doesn’t love to eat potatoes? Here’s a fun new recipe that is probably unlike anything you’ve ever tasted. Potato Pete would be proud.

Scrumptious Potato and Pea Salad

1-1/2 pounds small red potatoes, quartered
1 cup frozen peas
2 Tbsp. + 1 tsp. oil
1 Tbsp. fresh, grated ginger
2 cloves garlic, minced
2 Tbsp. freshly squeezed lime juice
Salt and pepper to taste

Cook potatoes for 15-18 minutes or until tender. Add peas to the water and cook for 1 more minute, then drain both peas and potatoes.

Heat oil in a large skillet. Add ginger and garlic and cook for 30 seconds, then put in potatoes and peas and toss to combine everything. Top with lime juice and heat 1 more minute. Enjoy hot or cold.