Step 1

1 Position a rack in the middle of the oven and preheat to 200 degrees

Step 2

2 Place a wire rack inside a large, rimmed baking sheet

Step 3

3 Using a food processor fitted with coarse grating attachment, or the large holes of a box grater, grate the potatoes

Step 4

4 Transfer to a large piece of folded cheesecloth set in a medium bowl

Step 5

5 Twist into a bundle and gently but firmly squeeze out excess liquid into the bowl

Step 6

6 (You may need to do this in batches

Step 7

7 )

Step 8

8 Empty the potatoes into a large bowl

Step 9

9 Let the liquid sit undisturbed while you prepare the latke mixture

Step 10

10 Place a large, heavy skillet, preferably cast-iron, over medium heat and warm while you mix the latke mixture

Step 11

11 Add the onion, eggs, flour, potato starch, salt and pepper to the potatoes

Step 12

12 Gently tilt the bowl with the potato liquid to drain out the water; you should see a white layer of starch at the bottom

Step 13

13 Scrape the starch into the bowl with the potatoes and gently mix all the ingredients to combine

Step 14

14 Add enough oil to come 1/4 inch up the sides of the skillet and gently swirl the oil around — when the oil gently ripples across the surface, it is hot enough for frying

Step 15

15 Working in batches, spoon between 1/4 and 1/3 cup potato mixture per latke into the skillet; you should be able to fit 4 to 5 latkes at a time

Step 16

16 Fry the latkes until golden brown on the bottom, 2 to 3 minutes per side, then, using a thin metal spatula, gently flip the latkes

Step 17

17 (Your first batch might take up to 4 minutes per side, but as the pan gets hotter, the subsequent batches will go faster

Step 18

18 When you see the frilly ends of the latke turn golden brown, it’s time to flip

Step 19

19 )

Step 20

20 Transfer the latkes to the prepared baking sheet; place the sheet in the oven to keep the latkes warm

Step 21

21 Repeat with the remaining potato mixture, adding more oil as needed; you may need to adjust the heat with subsequent batches if the latkes start to brown too quickly

Step 22

22 As the potato mixture sits, liquid may pool at the bottom of the bowl; be sure to scoop the mixture, draining away any water before adding to the skillet

Step 23

23 Transfer the latkes to a large platter and serve warm, with your choice of accompaniments, such as applesauce, sour cream, lox, salmon roe and/or dill and chives, if desired