The Gold Family Latkes
A recipe from the NBC Today Show (1999)

Serves 6
Active time:  40 minutes
Start to finish:  1 1/2 hr.
This recipe makes two large latkes (which are cut into small wedges for
serving), as opposed to the more common individual latkes

2 lb large boiling potatoes
3 tablespoons coarsely grated onion
1 teaspoon kosher salt
Freshly ground white pepper
1/4 cup olive oil

Cook potatoes in salted water to cover until barely tender, about 15-20
minutes.  Rinse under cold water. Cool potatoes and peel with a sharp knife.
Coarsely shred potatoes lengthwise (long strands help hold the latkes
together) into a bowl using the large holes of a grater and stir in onion,
salt and white pepper to taste.

Heat one tablespoon oil in a 10-inch nonstick skillet over moderate heat
until hot but not smoking, then add half of potatoes, spreading with a
spatula to form an even cake.  Cook until the underside is golden brown,
10-12 minutes.  Invert a large plate over skillet and invert latke onto
plate. Add 1 tablespoon oil to skillet and slide latke back in.  Cook until
underside is brown, 10-12 minutes.

Slide latke onto serving plate and keep warm.  Make another in the same
manner.

Cut latkes into wedges and serve with apple-cranberry sauce.