Passover Potato Kugel Recipe
Prep Time:
Cook Time:
  • 3 pounds russet potatoes
  • 1 ½ yellow onions
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon garlic granules
  • ½ teaspoon pepper
  • ¼ cup potato starch
  • ½ cup Italian parsley, divided
  • ½ cup chives, divided
  • 2 tablespoons avocado oil
  1. Preheat the oven to 400 F, using the convection bake setting if you have it. Place a 9-inch x 13-inch baking dish into the oven to heat up.
  2. Peel the potatoes and place them in a bowl of ice water. Using the grating blade on a food processor, grate the potatoes and place them back into the bowl of ice water. Peel the onions and grate them in the food processor also. Drain the potatoes and let them sit for a few minutes in a colander in the sink. With a wooden spoon press the sides of the colander to squeeze out any excess water. Alternatively, you can wrap the potatoes in a large tea towel and squeeze tightly to squeeze out the water. Place the shredded onions in a strainer and repeat the draining process with them so they release any extra water also. Chop the parsley and chives.
  3. In a large bowl, combine the eggs, salt, garlic granules, pepper, and potato starch. Whisk to blend well, then add the potatoes, onion, half the parsley, and half the chives.
  4. Pull the hot baking dish out of the oven and add the oil. Spread it so it coats the bottom and sides. Now add the potato mixture and spread it evenly in the pan. Bake this in the oven for 45 to 55 minutes. Top with remaining parsley and chives and serve.