Grate a couple of russet potatoes into a large mixing bowl. Grab a handful of the grated spuds and squeeze them over the sink, getting as much moisture out as you can. Repeat until you’ve squeezed the whole bowl.
Add an egg, a couple of tablespoons of flour (I use flour; tradition says matzoh meal, but I don’t usually have any when I feel like making latkes), a good pinch of sea salt, and a finely chopped medium onion.
Cover the bottom of a heavy skillet with a slick of extra virgin olive oil, and heat it over medium until it just starts to shimmer. Carefully add large spoonfuls of the latke mix to the hot oil, gently flatttening as you go. Keep the latkes small, about 2 inches across max.
Cook until brown (3-4 minutes), carefully flip, and brown the other side. I like mine with ketchup.
For something different, try Tex Mex Latkes.