Make potato latkes by combining 2 pounds of grated potatoes with 1 grated onion, 2 eggs, 1/4 cup of all-purpose flour or matzo meal, and salt and pepper to taste. Shape the mixture into pancakes, and fry them in a heavy-bottomed skillet until they're golden.
For the best results, choose starchy potatoes, such as russets. The high starch content helps keep the potato pancakes together, giving you more foolproof results. Medium-starch potatoes, such as Yukon gold potatoes, can also give you good results. Grate the potatoes and onions in a food processor equipped with a shredding blade or attachment. Alternatively, you can grate them by hand using a box grater, but alternate the onion and potatoes to minimize potato discoloration due to oxidation.
Shred the potatoes coarsely for latkes with rough and crispy edges. Shred them more finely for smooth, dense latkes. After shredding the potatoes, place them in a towel or cheesecloth, and squeeze as much moisture out of the potatoes as possible before mixing them with the other ingredients.
To bake latkes, preheat the oven to 450 degrees Fahrenheit. Drop spoonfuls of the latke mixture onto a greased baking sheet. Press each mound into a patty and bake them for approximately 15 minutes until they are golden on both sides.