- 2 Pounds russet potatoes
- 1 Medium onion
- table salt
- ground black pepper
- 2 large eggs
- 2 Teaspoons minced fresh parsley leaves
- vegetable oil
Scrub and shred 2 pounds unpeeled russet potatoes on large holes of box grater. Grate 1 medium onion on large holes of box grater to yield ½ cup. Lightly beat 2 large eggs. Mince enough fresh parsley to yield 2 teaspoons.
Make Latkes Mixture
Adjust rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. Toss potato, onion, and 1 teaspoon table salt in bowl. Place half of potato mixture in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup. Transfer potatoes to second bowl and repeat process with remaining potatoes. Set potato liquid aside and let stand so starch settles to bottom, at least 5 minutes. Cover potatoes and microwave until just warmed through but not hot, 1 to 2 minutes, stirring mixture with fork every 30 seconds.
Spread potato mixture evenly over second rimmed baking sheet, and allow to cool for 10 minutes. Don’t wash out bowl. Pour off water from reserved potato liquid, leaving potato starch in measuring cup. Add eggs and stir until smooth. Return cooled potato mixture to bowl. Add parsley, 1/4 teaspoon pepper, and potato starch mixture and toss until evenly combined.
Set wire rack in second rimmed baking sheet and line with triple layer of paper towels. Heat 1/4-inch depth of vegetable oil in 12-inch skillet over medium-high heat until shimmering but not smoking (350 degrees). Working with one at a time, place 1/4-cup mound of potato mixture in oil and press with nonstick spatula into 1/3-inch-thick disk. Repeat until 5 latkes are in pan.
Cook, adjusting heat so fat bubbles around latke edges, until golden brown on bottom, about 3 minutes. Turn and continue cooking until golden brown on second side, about 3 minutes longer. Drain on prepared paper towels and then transfer to baking sheet in oven. Repeat with remaining potato mixture, adding oil to maintain 1/4-inch depth and returning oil to 350 degrees between each batch. Season with salt and pepper to taste, and serve immediately.