The first is for what's called Lacy Potato Kugel, and it comes from the original Kosher Palette cookbook, which has since spawned many babies. I credit my good friend Shoshana with turning me on to this recipe that I otherwise probably never would have tried. I make it year-round, and we like it a lot.
Lacy Potato Kugel (Kosher Palette, page 262)
6 large potatoes, peeled
2 onions (1 medium, 1 large)
4 large eggs, lightly beaten
5 Tbsp. oil
2 tsp. salt
1/4 cup potato starch
1 cup boiling water
1/4 cup oil
Preheat oven to 500 degrees F.
Grate potatoes and onions, [I drain the grated potato mixture in a collander] and place together in a large bowl.
Stir in eggs, 5 Tbsp. oil, salt, and pepper. Sprinkle starch on top.
Pour boiling water over starch, and stir thoroughly.
Pour 1/4 cup oil into 9x13 inch baking pan, and place in oven for 1 minute or until hot (Do not burn).
Carefully pour potato mixture into pan.
Bake 20 minutes at 500 degrees, reduce heat to 400 degrees, and bake 40 minutes or until deep golden brown.
The next recipe is one that I've made for the same friend. She can't eat gluten, so this is an easy cake to make when she's at a meal.
PASSOVER BROWNIES IV
Yield: 9 Servings
1 c Sugar
1/2 c Oil
1/2 c Potato starch
1 c Nuts, chopped
Beat eggs and sugar until light and fluffy. Gradually add oil. Then add rest of ingredients. Bake at 350 degrees F. for half an hour in a 9-inch square pan.