INGREDIENTS 
For the latkes
1 ¾-2 lbs skin-on potatoes, scrubbed  
1 medium to large onion, peeled 
2 eggs 
2 tsp kosher salt, plus more to taste 
½ tsp freshly cracked black pepper
¼ c potato starch 
¼-⅓ c olive oil
 
For toppings 
For this particular recipe, we topped our latke with labne, fried eggs, chives, a squeeze of lemon, and a generous drizzle of our Spicy Tahini!

STEPS

1. Preheat the oven to 450°F. Grate the potatoes & onions on the large holes of a box grater into a large bowl. Using both hands, squeeze out and discard as much of the liquid from the potatoes; transfer them to a second bowl. Add the oil to a quarter-sheet pan (or 9 x 13 inch glass metal baking dish); place to the oven an heat until the oil is very hot but not smoking, 7 to 8 minutes.  During last 2 minutes of oil heating stir the eggs, salt, pepper, and potato starch into the potato-onion mixture.

2. Carefully remove the sheet pan from the oven. Quickly pour and spread the latke batter across the pan; tip and spoon any excess oil over the top. Bake until deep golden brown and crisp, 23 to 25 minutes (or longer as needed).