Lithuanian Kugelis Potato Skillet

Ingredients

• 1 1/2 lb potatoes, grated
• 1 small onion, grated
• 2 large eggs
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp marjoram
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 400F (200C) and grease an ovenproof skillet or small baking dish well with some of the oil or butter.
2. Grate the potatoes into a bowl of cold water as you work, which stops them oxidising and going grey.
3. Drain the grated potato and wring it out hard in a clean kitchen towel over a bowl, squeezing until barely any liquid comes out.
4. Let the squeezed liquid stand for 2 minutes, pour off the water, and scrape the white starch that has settled at the bottom back into the potato. That starch is what binds the kugelis and gives it its dense, custardy set.
5. Mix the potato with the grated onion, the chopped onion, garlic, eggs, marjoram, 1 teaspoon salt, and plenty of black pepper until evenly combined.
6. Scrape the mixture into the hot greased pan and smooth the top. It should sizzle as it goes in.
7. Bake for 45 to 55 minutes, until the top is deep golden brown and firm and a knife inserted into the centre comes out clean with no wet potato clinging to it.
8. Rest for 10 minutes before cutting, or it will collapse. Serve in wedges with the fresh herbs and lemon wedges.

Allergen note: Contains dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.