Directions

1. 1

   Preheat your oven to 250°F. Peel the russet potatoes and grate them using the large holes of a box grater. As you grate, transfer the potatoes to a large bowl filled with cold water to prevent browning. Let the grated potatoes sit in the water for 2 minutes, then drain thoroughly.

2. 2

   Spread the drained grated potatoes and finely chopped onion onto a clean kitchen towel. Roll the towel up tightly like a jelly roll. Hold the towel over the sink and twist firmly to squeeze out as much moisture as possible from the potato-onion mixture.

3. 3

   Transfer the squeezed potato mixture to a medium bowl. Add the lightly beaten egg and salt, then mix until all ingredients are evenly combined.

4. 4

   Heat 1/4 cup of the olive oil in a large nonstick skillet over medium-high heat until shimmering. Working in batches to avoid crowding, drop about 2 tablespoons of the potato mixture per latke into the hot oil. Flatten each mound gently with a spatula to form a 3-inch patty.

5. 5

   Reduce the heat to medium and cook the latkes for about 5 minutes until the bottom is golden brown and crispy. Carefully flip each latke and cook the other side for another 5 minutes until golden brown and cooked through.

6. 6

   Transfer the cooked latkes to paper towels to drain excess oil. Season lightly with additional salt if desired. Place the latkes on a wire rack set inside a rimmed baking sheet and keep warm in the preheated 250°F oven until ready to serve. Repeat with remaining potato mixture, adding more oil to the skillet between batches as needed.