We made potato kugel without the eggs and it was still a huge hit. Using a cast iron skillet ensures crisp even cooking, but you can follow the same instructions with a casserole dish. Just make sure the oil in the pan is hot before adding the potato mixture.
- Cook Time
- Prep Time
- ½ cup extra virgin olive oil, such as Colavita, divided
- 3 pounds (about 5 large) russet potatoes
- 1 large or 2 small yellow onions
- ⅓ cup potato starch
- 2 teaspoons kosher salt
- Lots of freshly ground black pepper
- Preheat oven to 425°F.
- Fill a large bowl with cold water and, as you peel potatoes, place in cold water to prevent browning.
- Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.
- Place ¼ cup evoo in a cast iron pan and either heat in the oven or over medium heat on the stovetop.
- Transfer potatoes and onions to a large bowl, add potato starch, salt and pepper, mix well. Remove any large pieces of potatoes or onions that weren't processed properly.
- Remove hot pan from the oven and carefully pour potato mixture into the pan. Drizzle with remaining ¼ evoo.
- Bake at 425°F for 1 hour. If the edges are still pale, cook for 20 minutes longer until the top looks crunchy and sides look golden and browned. Loosen edges with a knife and serve straight from the pan.