Potato Latkes

Peel the potatoes with a vegetable peeler. Grate them by hand using the large holes on a cheese grater. Or, for the greatest ease, use the grater blade on a food processor: place the potato in the large feed tube, lock into place, turn on, and push through. Repeat with the other potatoes.

Put a colander in a large bowl. Add the grated potatoes.

Trim both ends of the onion. Then cut it half and peel. Grate the onion the same way you grated the potatoes. Add to the colander.

Crack the eggs into a large bowl and beat with a fork.

Over the sink, grabbing a large handful of the potatoes and onion at a time, squeeze out as much excess water as you can. Add to the bowl with the beaten eggs as you go. Sprinkle in the flour, salt, and pepper (about 12 turns on a pepper mill). Mix together so everything is well incorporated.

Heat the oven (with the oven rack in the middle) to 200°F. Line a sheet pan with paper towels and place near the stove.

Place a large skillet on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (1 to 2 minutes). Using a round soup spoon, scoop out some of the potato mixture and shape into a thin patty. Slide into the hot oil and tap down with the back of the spoon or spatula to make flat. Repeat, spacing an inch apart. Cook until browned on the undersides, 3 to 4 minutes, then flip and cook until browned on the other sides, about 3 more minutes. Transfer to your prepared sheet pan to drain. To keep them warm in the oven, transfer the latkes to another sheet pan (without paper towels) and pop in the oven.

Continue making the latkes. You will have to add more oil to the skillet as you go. You may also have to pour out any excess water that collects at the bottom of the bowl of the potato mixture.

Serve the latkes with applesauce, crème fraîche, and chopped chives. Or just eat them with a sprinkle of salt.