Crispy Potato Kugel Cups
Ingredients
Instructions
- Pre-heat the oven to 425°F.
- Liberally oil six (4 to 6-ounce) glass dessert dishes or custard cups with 1 to 2 tablespoons of EVOO each; place custard cups on a baking pan.
- Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning.
- Place the pan of cups in the pre-heated oven to heat up the EVOO (be very careful with glass as extreme temperature changes can cause it to shatter) .
- Beat eggs in a small bowl; add salt and pepper; mix well; set aside.
- Using a small saucepan, over medium-low heat, pour in 3/4 cup of EVOO.
- 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.
- Transfer potatoes and onions to a large bowl; add egg mixture and heated oil from stovetop; mix very well; remove any large pieces of potatoes or onions that weren't processed properly.
- Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
- Place back in pre-heated oven and bake for 1 hour.
- If the sides are still pale, cook for 20 minutes longer until the tops look crunchy and sides look golden and browned.
- Remove from the oven and loosen edges with a knife, unmold and serve on a platter or individual plates.
Notes
While potato kugel will be at its best made fresh (refrigeration or freezing will cause it to lose some crunch), you can make it ahead and even freeze it with these instructions:
1. Slightly under bake, cool completely, wrap tightly and freeze.
2. Thaw at room temperature, re-heat, uncovered at 375°F for 10 minutes.
To get the best results from this kugel, use a great quality extra virgin olive oil.
To make this as a potato kugel pie, bake at 425°F in a 9-inch round glass baking dish for 1 hour 20 minutes, depending on desired crunchiness.
