Golden brown, crunchy on the outside, soft and potato-y within. Call it baked rosti or potato kugel, it’s delicious either way!
Somewhere, subconsciously, I must have seen a potato rösti. I’ve no idea where, but I couldn’t stop thinking about giant, crispy potato cakes. Golden brown, crunchy on the outside, soft and potato-y within. And the size of a dinner plate. Mmmmm.
I began to look for recipes, and quickly discovered that there existed a schism, between those rösti-makers who parboiled the potatoes before grating, and those who did not.
And what else goes in a rösti? Onions seemed universal, but flour? Eggs? Seasoning? Other vegetables? Herbs?
Then there was the cooking. Frying for 10 minutes each side seemed the norm, but I was sceptical about my ability to turn the thing over without mangling it into hash browns.
Ingredients?
I looked back over the ingredients list. Grated potato, onion, egg, flour, seasoning. That sounded like a potato kugel to me. I reached for my trust copy of Evelyn Rose
…
Ultimately, I made something approaching Evelyn’s potato kugel, but I fried it first in my tarte tatin tin to crisp up the bottom, before transferring it to the oven. Once cooked, I slipped it out onto a plate and served it in wedges, a la rösti.
It served two adults and a small person, and tasted just like a rösti/potato kugel should!
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📖 Recipe
Baked potato kugel
Ingredients
- 600 g potatoes (approx. 21 oz)
- 1 medium onion
- 2 tablespoon olive oil (or vegetable oil)
- 1 egg, beaten
- 25 g self-raising flour (approx. 3¼ tbsp)
- salt & pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Peel and grate the potatoes. Put the grated potato in a sieve over a bowl (or the sink) and press down to remove some of the liquid. Leave to drain for around 10 minutes.
- Peel and grate the onion. (I did all the grating - potatoes and onion - in the food processor. Super quick.)
- Tip the grated potato into a mixing bowl and add the onion, egg, flour and seasoning. Mix everything together very thoroughly - a fork or your hands are the best utensils here.
- Heat the oil in a tarte tatin tin, heavy-bottommed cake tin, or ovenproof frying pan. Swirl or use a basting brush to oil the sides as well as the bottom. Tip in the potato mixture and press it down into an even layer, right to the edges. Cook on a medium heat for 5-8 minutes, until you can see it starting to brown a little at the edges.
- Transfer to the oven and bake for 45-60 minutes, until golden and pulling away at the sides of the tin.
- Invert onto a serving plate. Cut into wedges and serve.
Notes
Nutrition
If you want a twist on a standard potato kugel, try this lovely leek and potato kugel, or these individual mini kugels. And if you’d like to try another flavour altogether, how about parsnip and carrot kugel (vegan), or even sweet cheese and blueberry lokshen kugel.
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