Yes, I know, this is a very last minute recipe, but it's a nice side dish and all of the ingredients are easy to find! This a traditional Greek side dish. It takes some time to make it but it's easy to make and is totally worth it. And it's vegan and gluten-free, so it should work for everybody! Unless, of course, you're allergic to garlic, and yes, I know someone with that allergy. Tragic... Ingredients 2.5 pounds potatoes (preferably yellow potatoes or Yukon Gold) 1.5 cups water 1/2 cup Extra Virgin Olive Oil 1/3 cup lemon juice 5 cloves garlic, pressed 2 tsp. Kosher Salt handful of parsley, finely chopped Kashrut Notes Fresh produce is not a problem for Passover, which covers the potatoes, garlic, parsley and lemon juice if you're squeezing your own. If you don't want to squeeze your own lemon juice, Realemon brand is kosher for Passover without any need for special certification. Extra Virgin Olive Oil is kosher for Passover without any special certification
Just like Bubbie used to make! Because, well, this is probably the recipe Bubbie used, based on the recipe from Leah Leonard's 1949 book, Jewish Cookery. Potato kugel is commonly available as a mix -- Manischewitz's mix even provides an aluminum pan to cook it in! (https://manischewitz.com/products/potato-kugel-mix/) -- and it's fine. A little salty for my taste without much texture but it's a good, easy side dish. If you want to put in a little more time (not really that much more), you can make your own! Most of the ingredients are things you would already have for Passover or can easily get. This is basically the ingredients for latkes, but baked instead of deep fried! This is more of a side dish than a main course, because it doesn't have much protein. This recipe is not vegan (includes eggs) but can easily be made gluten-free by substituting potato starch for matzah meal, and actually, I like it that way! Ingredients 2 pounds of potatoes (I used yellow potatoes