One of my favorite uses of potatoes is in making latkes. I love perfectly golden brown latkes with a crunchy exterior and the soft inside, similar to hash browns, served with a dollop of sour cream and/or applesauce on top.
Peel the potatoes into cold water so they don’t oxidize. Fit a food processor with a grater attachment. Grate the potatoes and onions and place into a large bowl.
Wrap the mixture in cheesecloth and squeeze all the excess liquid from the potatoes and onions then return them to the mixing bowl.
Add the eggs, matzo meal, baking powder, salt and pepper and use a wooden spoon to combine. The mixture should be wet and thick.
Add the schmaltz and enough oil to fill a large cast iron skillet ¼” of the way up and heat over medium heat until the oil is hot and shiny.
Working in batches to not overcrowd the pan, scoop the latke batter in heaping spoonfuls and use your hands to shape into a disc.
Add to the pan and fry until golden brown on both sides and the edges are crispy, about 3 to 4 minutes total. Use a spatula to remove to a paper towel lined plate to drain. Repeat with the remaining batter.
Serve latkes hot topped with crème fraîche, chives and caviar.