2 pounds russet potatoes
1/2 cup grated onion
Salt and pepper
2 lightly beaten eggs
2 teaspoons minced fresh parsley
- Scrub your potatoes and shred them, unpeeled, using the shredding disk of a food processor.
- Add shredded potatoes, onion, and 1 teaspoon salt in medium bowl. Put half of potatoes in center of clean cloth dish towel. Gather together towel ends and twist to drain as much liquid as possible; allowing the liquid to drain into a measuring cup. Empty dried potatoes into a second bowl, then dry the reminder of the potatoes. Allow the reserved potato liquid to stand for 10 minutes, so that starch and water separate.
- Cover potatoes with plastic wrap and microwave for 1-1/2 minutes, stirring mixture with fork every 30 seconds, until warm but not hot. Evenly empty potato mixture over a second rimmed baking sheet. Allow to cool for 10 minutes. There is not need to wash out bowl.
- Pour off the water from reserved potato liquid, leaving only the potato starch in measuring cup. Add eggs and stir until smooth. Put cooled potatoes back in to bowl. Add minced parsley, 1/4 teaspoon pepper, and potato starch/egg mixture. Toss until everything is evenly combined.
- Place another wire rack over a third rimmed baking sheet. Line with a triple layer of paper towels.
- Add 1/4″ of oil to a 12″ skillet. Preheat over medium-high burner for 5 minutes until reaches 350-degrees (oil will be shimmering but not smoking). Measure 1/4-cup of potato mixture and place in oil. Push down with spatula until in becomes a thin disk. Fill pan. Cook for 3 minutes per side, until they become golden brown. You may need to adjust the burner so that the latkes bubble around the edges. Remove to drain on paper towels, then place on baking sheet.
- You may been to add a little more oil to ensure you have 1/4″ depth, reheat oil to 350-degrees and repeat step 8 with the rest of the potatoes. Season with salt and pepper according to your to taste, and serve with sour cream.