1medium yellow onion, peeled (about the size of a baseball)
2 scantteaspoons salt
2 teaspoonsbaking powder
1/4 cupall purpose flour
1 cupvegetable oil
Equipment: 2 heavy non-stick rimmed baking sheets*
Set oven racks in center preheat oven to 425°F.
Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand using a box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, baking powder, and flour.
Fill two heavy non-stick rimmed baking sheets with 1/2 cup oil each. Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop the batter by the 1/4-cupful onto the baking sheets, spacing the latkes about 1-1/2 inches apart. Using the bottom of the measuring cup or a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a large platter lined with paper towels. Serve immediately with sour cream or apple sauce, if desired.
*It is very important to use non-stick baking sheets so the latkes don't stick.