Ingredients (My favorite recipe from Jayne Cohen):
1½ pounds Yukon Gold, peeled and quartered
½ pounds onions, peeled and quartered
1 large egg, beaten
1 tablespoon matzo meal or unbleached all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
½ baking powder
Oil for frying

Coarsely shred the potatoes and the onions, using the shredding disk in a food processor.  Transfer the mixture to cheese cloth or a colander or strainer and use your hands or a wooden spoon to press out as much moisture as possible.  Remove the shredding disk from the processor and replace it with the steel blade.  Return about one third of the shredded potatoes and onions to the work bowl, and process, using the pulse motion, until roughly pureed.

Transfer to a large bowl. Add the remaining potatoes and onions from the colander, and the egg, matzo meal, salt, pepper, and baking powder. Mix until thoroughly combined.

In a 10- to 12-inch heavy skillet, heat about 1/4 inch of oil over high heat until it is hot but not smoking.  Drop 1/4 cup of the potato batter into the pan and flatten with a spatula.  Repeat with more batter, cooking no more than 4 or 5 latkes at a time; crowding the pan will give you soggy latkes. Regulate the heat carefully, reducing it to medium as the latkes fry until golden and crisp on the bottom, about 4 minutes.

To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully.  Fry until crisp and golden on the other side. As the latkes are done, transfer them to paper towels or untreated brown paper bags to drain. Continue making latkes in the same manner until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.

Serve with applesauce, sour cream garnished with celery leaves. Top with salmon roe, if desired.