Step 1

Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees F.

Step 2

Toss potatoes, onion and 1 teaspoon salt in bow. Place half of potato mixture in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup.

Step 3

Transfer potato mixture to second bowl and repeat process with remaining potato mixtureSet potato liquid aside and let stand so starch settles to bottom, at least 5 minutes.

Step 4

Cover potato mixture and microwave until just warmed through, but not hot, 1 to 2 minutes, stirring mixture every 30 seconds.

Step 5

Spread potatoes mixture evenly over second rimmed baking sheet and let cool 10 minutes.

Step 6

Pour off water from reserved potato liquid, leaving potato starch. Add eggs and stir until smooth. Mix potato mixture together with potato starch and egg, tossing until evenly combined.

Step 7

Set wire rack in a clean rimmed baking sheet and line with triple layer of paper towels. Heat 1/4 inch depth of oil in 12" skillet over medium-high heat until shimmering but not smoking. (350 degrees F.)

Step 8

Place 1/4 cup mound of potato mixture in oil and press with spatula into 1/3 inch thick disk. Repeat, adjusting heat as necessary so fat bubble around latke edges, until golden brown on bottom, about 3 minutes. Turn and continue cooking until golden brown on second side, about 3 minutes longer.

Step 9

Drain on paper towels and transfer to baking sheet in oven. Repeat until all latkes are fried, adding oil to maintain 1/4 inch depth. Season with salt and pepper as necessary.

Step 10

TO MAKE AHEAD

Step 11

Cooled latkes can be covered loosely with plastic wrap and held at room temperature for up to 4 hours. They can also be frozen on a baking sheet until firm and then transferred to a zip-lock back and frozen for up to 1 month.

Step 12

Reheat latkes in 375 degree oven until crisp and hot, 3 minutes per side for room temperature and 6 minutes per side for frozen.