Name: Helzel Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 2.2 lbs 1 kg potatoes; Scant cup (200 ml hot stock (vegetable or chicken)); ⅔ cup 80 g flour; 2-3 tablespoons 25g matzo meal; ¼ teaspoon ground black pepper; 1 small onion; 3 tbsp vegetable oil

Helzel Potatoes

Helzel Potatoes were a childhood treat of meltingly soft savoury potatoes topped with crispy and delicious helzel (stuffing).

Helzel Potatoes

Prep Time 20

Cook Time 1 30

Total Time 1 50

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Servings

Ingredients

2.2 lbs 1 kg potatoes
Scant cup 200 ml hot stock (vegetable or chicken)
⅔ cup 80 g flour
2-3 tablespoons 25g matzo meal
¼ teaspoon ground black pepper
1 small onion
3 tbsp vegetable oil

Instructions

Preheat the oven to 375°F/190°C.
Peel the potatoes, rinse them, and cut into small dice – around ½ inch.
Place the potato pieces in an ovenproof casserole that has a lid. Pour the stock over the potato pieces, and set the dish aside.
Now make the helzel: Mix the flour, the matzo meal and the black pepper in a bowl. Peel the onion, and grate it on a coarse grater (or whizz briefly in a food processor).
Fry the onion in the vegetable oil in a small pan just until soft and starting to brown, then add to the flour mixture. Mix well – the Helzel should clump together into moist crumbs.
Sprinkle the prepared helzel over the potatoes in an even layer. Cover the pot with a lid, and bake at 375°F/190°C for about an hour.
Remove the lid, reduce the oven temperature to 350°F/180°C, and continue to bake for another 30 minutes until the helzel is golden brown.
Posted with permission from Family Friends Foods.