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Preheat the oven to 400°F.
Grate the potatoes: If desired, peel the potatoes (this is optional). Using the shredding disc of a food processor or the largest hole of the box grater, grate the potatoes.
Soak the potatoes and prepare the pan: Add the potatoes to a large bowl of ice water. Let soak for 10 minutes. Drain well and place in a clean kitchen towel. Gather up the edges and squeeze out any excess water. This step removes excess starch so that your kugel does not turn out gummy. Add the potatoes to a large, dry bowl. Add 3 tablespoons of olive oil to a 9x13-inch baking dish and place it in the oven to warm up.
Prepare the onions and combine the ingredients: Meanwhile, peel and grate the onions using the food processor or box grater. Drain any excess liquid and add the onions to the potatoes. Add the eggs, matzo meal, parsley, potato starch, salt, and pepper. Use a spatula or large spoon to mix well until combined.
Bake: Carefully transfer the potato mixture to the heated baking sheet and spread out into an even layer. Drizzle with the remaining 3 tablespoons of oil and sprinkle with salt. Bake until deep golden brown and a knife pierces the kugel easily, 60 to 70 minutes. Top with additional chopped parsley. Did you love the recipe? Give us some stars and leave a comment below!