4 russet potatoes
To prep your potatoes for the latke recipe, partially bake them in a 350 oven for about 30 minutes until they are just barely tender. Remove from the heat and allow to cool enough to handle.
1 medium onion
¼ cup flour
1 tsp salt
Oil for pan frying
Grate the potatoes and the onion into a bowl. Break the eggs into the bowl and whisk them up with a fork, stirring them together with the potatoes and onion until they form a batter. Add the flour and salt. If the batter seems overly stiff, you can add a third egg.
In a frying pan, add about 3 Tb of oil and drop four ½ cup scoops of batter into the pan. Cook over medium to medium-high heat until the latke is set and browned, about three minutes. Flip over and continue to cook for another three minutes or so until the second side is also nicely browned. You may need to temporarily reduce the heat to keep the latkes from getting too dark too quickly. Cook an additional minute for each side and then remove them from the heat onto a paper towel. Sprinkle salt on them to taste.
Serve with a dollop of sour cream and/or applesauce.
Great served with a salad as an accompaniment; I served them with the following beet salad.