Potato Latkes

• 2 cups finely chopped onion, divided
• 1 large egg
• 1¼ tsp. coarse kosher salt
• ¼ tsp. freshly ground black pepper
• 2 lbs. russet potatoes, peeled and cut into 1-inch pieces
• 1 Tbs. all-purpose flour
• 1 tsp. baking powder
• vegetable oil for frying

Line a colander with a kitchen towel. Stir 1½ cups onions, egg, salt, and pepper in a large bowl. Place the remaining ½ cup onions in a processor; add potatoes. Blend until potatoes are very finely chopped and some of the mixture is pureed; transfer to the prepared colander. Wrap the towel around the potatoes, squeezing out as much liquid as possible. Scrape into the bowl with the egg mixture. Stir in all-purpose flour and baking powder.

Heat 4 Tbs. vegetable oil in a heavy large skillet over medium-high heat. Drop the potato mixture by scant ¼ cupfuls into skillet; flatten each latke to a 2½-inch round with a metal spatula. Reduce the heat to medium. Cook until golden, about 4 minutes per side. Transfer to a large rimmed baking sheet. Repeat, adding more oil to the skillet as needed.

Latkes can be made 2 hours ahead up to this point.

Preheat the oven to 425°F. Bake the latkes until crisp and deep brown, about 6 minutes per side.