Directions

1. 1

   Preheat oven to 250°F. Peel the russet potatoes and grate them using the large holes of a box grater, transferring each batch into a large bowl filled with cold water as you work. Let the grated potatoes sit in the cold water for 2 minutes, then drain thoroughly in a colander.

2. 2

   Lay the drained grated potatoes and chopped onion on a clean kitchen towel. Roll up the towel loosely, place it over a sink, and firmly twist and squeeze the bundle to extract as much liquid as possible. Transfer the squeezed potato mixture to a medium mixing bowl.

3. 3

   Add the lightly beaten egg and salt to the potato mixture, then stir until everything is well combined.

4. 4

   Place a large nonstick skillet over medium-high heat and add ¼ cup of olive oil, allowing it to heat until shimmering. Working in batches to avoid crowding, drop heaping spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil and immediately flatten each one gently into a patty about 3 inches across.

5. 5

   Reduce the heat to medium and cook the latkes without moving them for about 5 minutes, until the bottom is golden brown and crispy. Carefully flip each latke and cook the other side for about 5 minutes more, until it is also golden brown and the latke is cooked through. Add more oil between batches as needed.

6. 6

   Remove the finished latkes with a slotted spatula and place them on paper towels to drain briefly. Season lightly with additional salt to taste, then transfer them to a wire cooling rack placed inside a rimmed baking sheet. Keep the finished latkes warm in the preheated 250°F oven until you are ready to serve.

7. 7

   Serve the warm latkes with sour cream and applesauce on the side.