Every year for as long as I can remember my dad has made this recipe for our Hanukah open house party. This recipe includes measurements for 5lbs of potatoes, enough for about 10 people, but it is easily multiplied (our record is 15lbs). His trick is to let the latke mixture sit for about 20 to 30 minutes before frying, and then to squeeze out all the excess water with your hands as you make each patty. Removing this extra liquid from the potatoes makes the latkes extra crispy and light tasting. The other secret is homemade applesauce: so easy, and such a delicious contrast to the latkes.

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