Crispy Potato Kugel Recipe (Passover Friendly)

This Potato Kugel is crisp and golden on top, tender in the middle, and packed with savory flavor from onions, scallions, garlic, and fresh thyme. It has all the comfort of a classic holiday kugel, but with a hint of extra flavor in every bite. If you already love my Carrot Kugel, this is the savory version to add to your Passover table.

• Russet Potatoes - Russet potatoes gave me the best texture by far when testing this recipe. They have more starch and less moisture than waxier potatoes, which helped the kugel bake up with crisp, golden edges and a center that still held together well when sliced. You can use Yukon Golds if that's what you have, but the finished kugel will be a little softer and less crisp, similar to what happens in my Zucchini Kugel when the potato-to-moisture balance shifts.
• Onions + Scallions - I tested this with both onion alone and a mix of onion and scallions, and the combination had much better flavor. The onion gives the kugel that classic savory base, while the scallions add freshness and just enough sharpness to keep it from tasting too heavy.
• Potato Starch - Potato starch made a noticeable difference in helping the kugel hold together and bake up with a better texture. It also helped absorb some of the extra moisture from the potatoes, which is especially helpful if your shredded potatoes are still a little damp after draining.

See the recipe card for quantities.

Variations

• Use Yukon Gold potatoes instead: Yukon Golds will work if that's what you have, but the kugel will be a little softer and less crisp than when made with russets.
• Keep it more traditional: Leave out the scallions, garlic, and thyme for a simpler, more classic Jewish potato kugel flavor.
• Lean a little more Mediterranean: Add a little more fresh thyme, a spoonful of chopped parsley, or even a small pinch of oregano to bring out the herb-forward flavor without changing the heart of the dish.
• Top it after baking: Finish with a few extra sliced scallions, a sliced leek, or a sprinkle of flaky salt right before serving for a little freshness and crunch.

How To Make Potato Kugel: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Preheat the baking dish in the oven to 400 degrees Fahrenheit.

Shred the potatoes and add them to a bowl with cold water.

Meanwhile, peel and shred the onions.

Step 2: In a medium mixing bowl, whisk together the eggs, salt, and pepper.

Drain the potatoes in a colander or in a dishcloth until mostly dry.

Place the potatoes into a large bowl. Add the seasoned eggs, onions, garlic, scallions, thyme, and potato starch. Mix to combine.

Step 3: Take the preheated baking dish out of the oven and spread some olive oil over the bottom and sides.

Carefully spread the potato mixture into an even layer in the baking dish then drizzle the rest of the olive oil over the top.

Step 4: Bake uncovered for 60-70 minutes until the top is golden brown.

Let sit for 5-10 minutes before serving.

Recipe Tips for the Best Potato Kugel

• Use the hot baking dish: Preheating the baking dish in the oven and adding the oil right before the potato mixture goes in helps create that deeply golden, crispy bottom and edges.
• Spread the mixture evenly: Try to press the potato mixture into an even layer so it bakes at the same rate and browns evenly across the top.
• Broil at the end if needed: If the center is done but the top still needs more color, a quick minute or two under the broiler will help finish it off.