• 2 lbs. Russet potatoes
  • 1 medium onion
  • 4 eggs
  • 1 tbsp kosher salt
  • Oil for frying


  1. Preheat the oven to 450°F (230°C)
  2. Peel the potatoes and cut into chunks that will fit through your food processor tube, and place in cold water until ready to use.
  3. Prepare your food processor with the S blade.
  4. Cut the onion into quarters and place in the bowl of the food processor. Add about a third of your cut potatoes. Run the food processor until the onion and potatoes are pureed.
  5. Remove the S blade and replace with the shredding/grating blade. Shred/grate the remaining potatoes.
  6. Transfer the mixture into a bowl. Add the eggs and salt and mix well.
  7. Place a heavy baking sheet into the oven for 10 minutes. Carefully remove pan, add ¼ cup oil and tip the pan so that the oil coats most of it. Quickly, while the pan is still hot, drop spoonfuls of latke batter onto it (I used a ¼ cup measuring cup for mine). Press down so that they are quite flat.
  8. Return tray to the oven and bake 10-12 minutes.
  9. Take tray out of oven, flip the latkes over, add a little more oil if needed, and bake for another 10-12 minutes, until latkes are golden and crispy on both sides.

Yields: 15-18 latkes