Ingredients
5 medium russet potatoes (about 2 lb. total), peeled, halved crosswise
1 medium yellow onion
1 large egg, lightly beaten
1/4 c. matzo meal
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil, plus more for brushing
Flaky sea salt
Sliced chives, sour cream, applesauce, caviar, and/or crème fraîche, for serving
Directions
- Preheat oven to 425°. In a food processor with the grating attachment or using the large holes of a box grater, coarsely shred potatoes and onion.
- Line a large bowl with a clean kitchen towel or nut milk bag. Transfer potatoes and onions to bowl. Squeeze as much excess liquid from potatoes and onions into bowl until dried out.
- Carefully pour out liquid, keeping leftover potato starch, which should be stuck to bottom of bowl. Add potatoes and onions to bowl with starch, along with egg, matzo meal, kosher salt, and pepper, and mix until well combined.
- Preheat a 10″ nonstick, heatproof skillet, preferably cast iron, over medium-high heat until hot. Pour in 3 tablespoons oil and heat until a small piece of potato mixture sizzles when added.
- Add potato mixture to skillet and firmly pat down to compact with a rubber spatula. Using a pastry brush, brush top with about 2 teaspoons oil (this will ensure a golden exterior).
- Transfer skillet to oven. Bake latke until golden brown and edges are crispy, about 15 minutes. Carefully invert latke onto a plate, then slide back into skillet. Continue to bake until other side is golden brown, 7 to 10 minutes more.
- Sprinkle with sea salt. Top with chives. Serve in skillet or on a platter with toppings alongside.