Helzel Potatoes were a childhood treat of meltingly soft savoury potatoes topped with crispy and delicious helzel (stuffing).
- Cook Time
- Prep Time
- 2.2 lbs (1 kg) potatoes
- Scant cup (200 ml) hot stock (vegetable or chicken)
- ⅔ cup (80 g) flour
- 2-3 tablespoons (25g) matzo meal
- ¼ teaspoon ground black pepper
- 1 small onion
- 3 tbsp vegetable oil
1. Preheat the oven to 375°F/190°C.
2. Peel the potatoes, rinse them, and cut into small dice - around ½ inch.
3. Place the potato pieces in an ovenproof casserole that has a lid. Pour the stock over the potato pieces, and set the dish aside.
4. Now make the helzel: Mix the flour, the matzo meal and the black pepper in a bowl. Peel the onion, and grate it on a coarse grater (or whizz briefly in a food processor).
5. Fry the onion in the vegetable oil in a small pan just until soft and starting to brown, then add to the flour mixture. Mix well - the Helzel should clump together into moist crumbs.
6. Sprinkle the prepared helzel over the potatoes in an even layer. Cover the pot with a lid, and bake at 375°F/190°C for about an hour.
7. Remove the lid, reduce the oven temperature to 350°F/180°C, and continue to bake for another 30 minutes until the helzel is golden brown.
Posted with permission from Family Friends Foods.