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.