Potato Latkes
lots of potatoes, peeled or not
and squeeze them, by hand or in a cheesecloth, until they are very dry, saving the water you squeeze out of them.  The potato starch will settle to the bottom of the bowl and you can pour the water off the top.  Scoop the starch out and mix it back into the potatoes.
Stir in lots of:
green onions, chopped
beaten egg, one per 2 - 3 cups of potatoes
Season with:
salt and pepper, to taste
For traditional latkes, form patties and fry them in 1/4 inch of oil.  For a less greasy alternative, fry them on a lightly-greased griddle, but make sure they are very thin so that they get good and crispy.  Serve with applesauce and sour cream.
Notes & Variations:
  1. A lot of latke recipes include a little flour in the mixture.  Adding the potato starch back in as a binder allows you to use less egg and little or no flour.
  2. Try mixing in some grated sweet potato and/or grated carrots.
  3. Don't waste great latkes with mediocre applesauce.  The best applesauce is homemade, and it is very simple and fast: Peel and chop coarsely a few crsipy apples (macintosh, fuji, pippin, etc).  Place them in a saucepan with a little water over medium-low heat and cook until soft.  A little sugar, cinnamon, and/or a squeeze of lemon juice are all optional.