Shanah Tovah

For the Jewish New Year, here's a potato latke recipe from Epicurious.com:

Potato Latkes

yield: Makes 12 to 16 latkes

active time: 45 min.

total time: 45 min.

What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke. As for varieties, we tested baking potatoes (the starchiest), Yukon Golds, and boiling potatoes (the least starchy) and liked the flavor of them all. You can easily double this recipe for a crowd.

Ingredients:

* 1 pound potatoes
* 1/2 cup finely chopped onion
* 1 large egg, lightly beaten
* 1/2 teaspoon salt
* 1/2 to 3/4 cup olive oil

* Accompaniments: sour cream and applesauce

Preparation:

Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Cooks' notes: Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.

Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.

Check out the full details here. Happy New Year!