4 russet potatoes
1 tsp. kosher salt
1/2 tsp. black pepper
canola oil for frying

  • wash and dry potatoes
  • bake directly on the rack at 350°F for 30 minutes, then flip and bake another 15 minutes
  • let cool for 30 minutes, then cut in half and grate (the skins should stay intact)
  • season with salt and pepper
  • form 1/2” thick patties with 1/2 cup of grated potato
  • chill 2 hours or overnight
  • heat 1/4” of canola oil in a skillet to 350°F and fry patties until golden brown, about 3-4 minutes per side
  • remove to paper-towel-lined plate to dry, and serve immediately with sour cream, applesauce, or smoked salmon

source: https://cooking.nytimes.com/recipes/1021682-pure-potato-latkes