Peel all of the potatoes.

Grate the potatoes and onion. You can use a food processor for this, but I like to do this by hand.

This is the most important step. You need really dry potatoes to make crispy latkes. I spread the potatoes and onions on a hand towel.

Roll up the potatoes and squeeze out as much water as you can.

Put the potatoes and onions in a bowl. Add the eggs, flour, salt and pepper. This needs a lot of salt and pepper. My mom adds a little cayenne pepper to hers, but I do not, the kids do not like spicy.

Heat a saute pan with vegetable oil, about 3/4 of an inch high. Heat the oil over medium to medium high heat. Make sure that the oil is hot enough before you put a latke. If the oil is too cold, you will just get a greasy latke, not a crispy one. I make a small one first and taste it to make sure that I have enough salt and pepper before I finish cooking off the rest. Cook them until they are brown and crispy on both sides.

Line a pan with paper towels to soak up the oil. I lay them out and add layers of paper towels.

Serve with sour cream and apple sauce.