3poundspotatoesrusset or yellow potatoes work well
High heat cooking oilsuch as avocado oil, for cooking
9tablespoonsarrowroot or tapioca starch
1½teaspoonsfreshly ground black pepper
Peel the potatoes. (If you are doing this step ahead of time, place them in a large bowl and cover with cold water. Cover and refrigerate. When ready to proceed, remove from water and pat dry.)
If the potatoes are large, cut them in half.
Grate the potatoes using the shredding disk on a food processor.
Transfer to a large colander.
Grate the onion using the shredding disk and add to the potatoes.
Gather a large handful of the potatoes and onions in a clean dishtowel and squeeze out as much water as possible.
Place in a large bowl.
Repeat with the remaining potatoes and onions.
Pour a thin layer (about ¼-inch) of oil into a large skillet set over high heat. (Tip: Work with 2 skillets to save time!)
Stir the eggs, starch, salt, pepper, and dill into the potato mixture.
When the oil is hot, use a large scoop to drop the batter in the pan and flatten each latke to about ½-inch thickness. Be careful not to crowd the pan.
Cook for about 3 minutes per side, until browned.
Transfer to paper towel-lined cooling racks and allow to drain and cool.
Continue cooking latkes until all of the batter has been used.
Latkes may be kept on a baking sheet in a warm oven until ready to serve. Latkes may be made ahead of time and frozen in a single layer on a baking sheet, then transferred to a zip-top bag. To reheat, place a baking sheet in the oven and heat to 425°F. Place the latkes on the hot baking sheet and bake for 10 -15 minutes.