The Best Ever Potato Kugel | JOY of KOSHER

[@gentleraine480]

Black woman here raised in African American/Jewish neighborhood…Cannot find the foods that my family loves easily! So we will cook! 👏🏽👏🏽👏🏽❤️ Thank you, Jamie!

[@jennifergfeller9637]

Loved the outtakes/bloopers at the end! And the potato kugel looks great!

[@jamiegeller]

Thanks so much Jennifer!

[@margaretwasserman571]

You have inspired me to cook again! You are the best at your demonstrations and explanations - you break it all down so it doesn’t seem so overwhelming! Thank-you so much!

[@angleenaishaq7897]

Hello dear Joy i like so much your recepi .and also i love whole juwish people.you are the beloved people of God.really God blessed whole juwish people .i always prey for whole juwish people.may God protect all of you.Amen Angelina Ishaq from Switzerland

[@lisakaylenedongell6836]

I just made this in a glass pie dish and it is now my new favorite recipe!! I can't wait to buy some custard cup and get even more crunchiness♡

[@jamiegeller]

Awesome, we should plan a make kugel day and get everyone to make this together one day.

[@MissisChannel]

Just had this dish 1st time ever today! So of course I promptly go to youtube to learn how to make this....thank you for great video!

[@ItsRainingFlour]

These look fantastic! I love potato kugel!

[@jamiegeller]

Thanks, we do too!!!

[@allisonsmithrudnick7676]

Question, if I make these ahead, what is my thaw/ reheat process? Thank you

[@f9tfan]

Love this type of video, its so natural and less edited, really allows your beautiful personality come through.Just a few questions. If you want mushy kugel, would you just grind the potatoes?Also how would you freeze the kugel and then reheat it? Would you freeze cooked or uncooked? Thank you.

[@jamiegeller]

Thanks so much for the feedback. You can grind the potatoes for a mushier consistency just be careful not to let it grind too much. We cook it and then freeze it and then all you can either defrost and just reheat in the oven or a hot plate before serving or even put the frozen kugel in a low temp oven for a longer period of time until it is hot and crispy.

[@michellemichelle6985]

I love your potato kugel recipie. Have a good pasach!

[@mikel7180]

They look incredible.

[@debbie9955]

I made potato kugel and pre baked it ready to reheat but its not brown or fluffy but rather condensed. Question, can I add more oil in the pan and top of the kugel to make it crispy brown?

[@briananderson2219]

Love the evo expression from hubby very modern. sounds like a modern car term. Should go over really well

[@ljc3484]

I love you Jamie Geller! You're beautiful, smart, modest, traditional & a woman who takes care of her family! More women should aspire to be like you. Oh yeah, a good cook, too! 😬

[@linguistmuz]

This looks just amazing!!

[@AllisterCooper2008]

And believe me, it tastes just as good!

[@OfraMatzovCohen]

Evoo is great, especially the product of Meshek Achia in Samaria. I don't use any other oil. 🌸🌸

[@jamiegeller]

I really love evoo too

[@davidhersh2697]

This make me hungry

[@petermichelson3865]

It’s similar to making Yorkshire pudding!

[@umeharis09]

Thanks,I will try it.

[@kokabfaruqi9878]

Looks so yummy 😋 Thanks

[@1949chefjojo]

I add lemon juice to my water and the starch renders at the bottom. It works.

[@michelledonnatienministries]

This looks really good. I don’t eat a lot of oil but I love olive oil so I’m wondering if I don’t think use as much oil, will it still come out the same? I know you can adjust many recipes with fairly good results, but will it be as crispy? Thanks for sharing!

[@jamiegeller]

I think you should try my Cauliflower Healthier kugel, it actually uses half the potatoes and swaps in cauli, but it also uses less oil, so even if you follow it with all potatoes you will get what you want. and Yes it is not exactly the same, but still gets rave reviews. kzbin.info/www/bejne/e5q2q6BjrdmKn6c

[@michelledonnatienministries]

First of all, thanks so much for replying Jamie! I was really sleepy when I sent this message and after re-reading it just now, I’m amazed that you could even understand what I wrote! Haha! I love to cook and I love potatoes and I’m not one to cut back on the fat, I just don’t eat a lot of it naturally. Because of that, it has upset my stomach in the past if I did. I definitely want to try the potatoes but I want to keep the crispness. I will probably check out both recipes and see about the amount of oil. Either way, thanks for posting!

[@kristine6996]

Variety is the spice of life !

[@truecynic1270]

Yes, "evoo" is fine! I like it!

[@truecynic1270]

Thank you so much, Jamie, for the instructions and tips! I need to buy glass ramekins but then I will definitely try this recipe. Oh my SO delicious....I can taste them through the screen!!!!!!!!!!!!!!!

[@bkm2797]

Looks great and I will definitely give your recipe a try. Made your mazoball recipe and they were so delicious. Thank you for sharing.

[@kc-wr1ui]

Hi Jamie how do I get a crispy top on my Kugel? Thanks 😊

[@jamiegeller]

If you follow this recipe and make sure the oil is hot when you add to the potatoes you will get a crispy top.

[@pandeyGCooking]

Lovely potato recipe, I am in love with it!

[@erikfischer2462]

Looks great

[@cindyfrench3451]

Jaime unless it's cold pressed and not mixed with other oils, maybe. Best new oil is cold pressed avocado oil. Has a higher smoke point than peanut oil and is absolutely flavorless, which is great for baking, too.

[@raretulip2739]

Hi, Jamie! I tried your potato kugel recipe and it turned out very tasty but way too oily. The idea of putting the batter into hot oil is amazing, the kugel gets a nice crust on the top and soft inside. Thanks!

[@cindyfrench3451]

Drain oil off or blot with paper towels.

[@janitik]

Loved this video!! Want to try it !

[@jamiegeller]

Please do and let us know how much you love it.

[@Sarah-zg5qs]

YUM! Can you use sweet potatoes also?

[@jamiegeller]

Hi Sarah! The starch content isn't the same, so we don't recommend making this kugel with sweet potatoes. But there are tons of other great sweet potato recipes on our site!

[@omartorres7031]

Looks amazing and tasty, but thats a lot of oil used.

[@jamiegeller]

It sure is and you can cut back if you like, but to get the real deal traditional flavor you just need all the oil.

[@amydopson2946]

Stop it!!! This is the comfort food I love the most!!!! 💖💖👏👏

[@amydopson2946]

Hubby doesn't cook like you do....so....he needs to not! He already has his own expertise....😎

[@amydopson2946]

"Variety is the spice of life".... Meaning: I love your cooking, and I would never tell my mother that....😆😎👏😅😅 #ThatsAGoodHusband #ManyHappyYears 💖💖 #Subscribed

[@jamiegeller]

Thanks, enjoy ☺😋

[@YG-kk4ey]

Amazing. How would you over-night it?

[@jamiegeller]

I wouldn't cook this one over night, but you can reheat it if you make it ahead

[@jrt1776]

Amazing recipe

[@geraldwainer1767]

When you've grated the onion and potatoes, do you leave all the liquid in the mix or remove it?

[@AZ-zo3wc]

Thanks

[@johnmal801]

Can a large six cupcake pan be used for this recipe? Also, can dehydrated shredded potato's be used?

[@sweethomes674]

Delicious 😊

[@bobbib7986]

Where can I find your old recipe for pototo kugel in a glass dish

[@briananderson2219]

Thumbs up and subscribed

[@jamiegeller]

Thanks, welcome!

[@SusansEasyRecipes]

mmmm looks yummy 🌼😄🥔

[@sandramonroy8681]

Hi from Bogotá, Colombia! I came here because I was watching a Netflix movie (Menashe) and they talked about kugle and I had never heard about this recipe so I came to find out. It looks delicious but I really think it has to many olive oil, isn’t its taste very “greasy”?? I would try it but with half of the olive oil ☺️☺️

[@jamiegeller]

Nice! Welcome. The kugel does not taste greasy but you can try it with half the oil, it is fine.

[@petermichelson3865]

What potatoes are best to use?

[@mermaidgirl9232]

Can you use muffin tins instead of the glass ones?

[@jamiegeller]

Yes, the glass gives the best crispy sides, but muffin tins work

[@raberuo_dobida]

I like evoo /ee-voo/. It flows smoothly.

[@iankent6726]

So cute!

[@yipekiyay1]

how many eggs what's the ratio?

[@cortleighluxenberg1504]

Can you make potato kugel on Pesach?

[@jamiegeller]

Of course!!! We love it on Pesach.

[@sunrise2648]

Yummy

[@sayididit2930]

What do you do with the liquid that accumulates in the bowl?

[@jamiegeller]

Hi there! You can just add it to the kugel.

[@sayididit2930]

Joy of Kosher Do you add all of it? (and thanks for responding so quickly!)

[@jamiegeller]

Whatever comes out as you pour the potatoes into the pan is fine, but okay to throw away the rest.

[@sayididit2930]

Joy of Kosher Thanks! Have an awesome Shabbos!!

[@AllisterCooper2008]

A few children back, nice line!

[@sawadee-er7vu]

Sawadee Khap Jamie Geller. Greetings from Lawrence Geller, a distant twig on the Geller family tree. I’ve just returned to my roots (bad pun intended) in the rolling hills of Western Massachusetts, after spending 15 years in the more mountainous hills of Lampang Thailand, where I taught English. Although some western ingredients were somewhat difficult to find, others were actually easier to find there than they are here. One example is chicken skin. Here at my local Price Chopper in Lenox, it is impossible to find, whereas at my local Big C in Lampang, it is readily available. When Thai butchers “break down” a chicken, they REALLY break it down. Want chicken feet? No problem! Waste not, want not! Why would I want chicken skin, someone might ask. (not YOU of course) Well, how else am I going to make schmaltz? That is, of course, is rendered chicken fat. If you think potatoes and saltl go together…believe me, you’ve never tried pan-frying them in lots and lots of hot chicken fat!!! You CAN find rendered chicken fat on Amazon, but it is absurdly expensive, at least for me, I also suppose if you live in a big city, you might find an old-time butcher who might hook you up with some chicken skin. Anyway, If you introduce schmaltz into your recipe, I GUARANTEE that you’ll never go back! I will definitely try your recipe, once I can afford to buy some ceramic ramekins. Living on social security can be challenging. At the end of the month, I often have to ask myself, am I going to buy food or buy medicine? I’ll have to ask my young son Samuel to give me a hand. I wonder what my deceased father would say if he knew that his name (along with some of his genes), were now in a much wider pool than he ever could have imagined! In a truly cosmic coincidence, Sam’s middle name is Thonkam, (his mother’s family name)) means gold in the Thai language. Guess what Geller means in English? LOL 😊 Talk about a COSMIC coincidence! He is truly the "Jew in the Lotus 😊

[@petermichelson3865]

EVOO ROCKS

[@אוריתכהן-ד3פ]

I would like the menu

[@brianreay4104]

A question, if I may. When you add the hot oil to the potato / onion / egg mix, why doesn’t the egg immediately cook? In other recipes, when you have raw egg and add something hot, you need to be careful. Obviously your technique works. I just don’t understand why.

[@jamiegeller]

It is mixed up a bit so it's not directly on eggs alone

[@wsurfs]

Delicious...definitely trying this recipe ....!!! Thank you..!! Oh, and love the outtakes...!! There are no mistakes in the kitchen, right..!!?? HAHHA.!! ;D

[@jamiegeller]

Totally, so glad you liked them

[@DorfPiltsch]

good!

[@stradingerm]

Thanks so much for not using poison Canola

[@nancyjohnston9415]

How doesn't the hot oil cook the eggs when it's poured in the bowl? I would think you'd have scrambled eggs. I've watched both videos and it's perfect but I don't know how! :-)

[@deenaordever6855]

The oil is warm not really hot so eggs do not scramble

[@cindyfrench3451]

No

[@mairiwatson1574]

I wondered the same thing. If the oil isn’t hot how does it make the “sound” warm oil wouldn’t sound like that.

[@jrt1776]

Dont the eggs scramble with the hot oil

[@gullrana1901]

Wow nice I try👋🇵🇰

[@familypremium9713]

You didn't mention how many minutes to bake

[@jamiegeller]

It's in the recipe link

[@kc-wr1ui]

made this for shabbos thank you Jamie from a fellow Jew!

[@jamiegeller]

yay

[@sabnazzy]

this looks so devine but fattening,do you know how many calories for one? happy Shabbat

[@ruizllamas13]

way too much oil

[@DabneyFountain]

Wow...your husband is a genius.

[@jamiegeller]

My husband is the only one to get credit?

[@sonyarozenblat996]

Too much oil

[@jamiegeller]

It is a lot of oil, but that is the recipe, if you want to try it with less, we have a recipe for Cauliflower Potato Kugel based on this one that uses about half the oil and it's still incredible.

[@nanlev613]

I am neither an EVOO or an evo person why because acronyms can be problematic and are t as clear as just saying extra virgin olive oil. 😀

[@warrenkbelljr2129]

Jaime why don't you just use a muffin pan😕🙏👆

[@jamiegeller]

We like how the glass cups work best, but you can use a muffin pan.

[@TheWvJACK]

Its made in glass

[@happydillpickle]

Okay, I know this is 5 years later (I feel like I''m from the future right now!) but I just did a lazy because I didn't want to fuss about with my chaos of glass ramekins. Let's just say I wish I had bothered to wash and dry them all instead of using my muffin tray, because they are SO much better cooked in glass. It guess it's like the difference between using a cast iron skillet compared to a thin-based frying pan to make pancakes. Huge difference. Today, mine were nowhere near as fluffy in in the middle, or crispy on the outside and the bottoms...(I am embarrassed to say this...) ...were soggy...😔 Glass every time!

[@petermichelson3865]

The eggs have to be at room temp

[@michalantebi]

No flour???

[@jamiegeller]

Not necessary

[@cindyfrench3451]

No you don't need it. I don't even use it in latkes, they stay together because of the eggs.

[@ashershetrit8721]

you're beautiful!!!!

[@hamdanzahal2305]

Subtitle in Spanish please!!!!

[@TWOCOWS1]

greasy food is NOT classic jewish. it is classic unhealthy food. there should be a way to cook without half the food volume being cooking oil

[@utubruss]

No evoo. Use chicken fat

[@AC-hi4ni]

Sooooooo greasy

[@zohremesba2141]

Your recipes are very good , BUT ........ you talk toooooooo much

[@SMilenaGP]

She is so annoying telling the views a story on each step of the recipe that we lose what what the point of what we are doing. Please stop talking too much

[@kinkinmyslinky967]

Evoo is a finishing oil with a lower smoking point, scorching the oil in a 400 degree oven is a waste of money and good oil. You should have used some of the oil from the duck confit you mentioned.