This recipe from Smitten Kitchen makes crispy, lacy latkes. The secrets are including the potato starch and wringing out of the liquid in the cheesecloth. You can double the recipe.
About 1 lb/454 large Russet potatoes, peeled
1 small onion, peeled
¼ cup potato starch or all-purpose flour
1 tsp kosher salt
A few grinds black pepper
1 large egg
Peanut or vegetable oil for frying
Grate the potatoes and onion using the shredding disc of a food processor. Transfer to cheesecloth – wring out of all the liquid. Discard liquid.
In large bowl, mix potato and onion shreds mixture. Add the potato starch, salt and black pepper; combine well. Add egg; mix until evenly coated.
In skillet, heat ¼ inch/5 mm oil on medium-high. Scoop 1 tablespoon of batter, flatten the latkes, until the undersides are browned and flip the second side.
Transfer to paper towels. They can be fried and kept warm in a 200F/95C oven for up to 30 minutes.
Makes about 12 latkes.