Latkes are traditionally a Jewish food eaten at Hanukkah. I think this is where our tradition started as a shout-out to our Jewish friends. Whatever the reason, there are different ways to make latkes and this recipe is the one we like the best.
The key is to have them be shatteringly crispy on the outside while soft but not gooey on the inside. Microwaving them first helps for two reasons: the insides are already cooked a little keeping them from NOT getting cooked and they keep without browning so you can shred and microwave ahead and not worry about the browning.
They are on the easy scale of being able to make but you do have to stand there and cook, turn, cook, take out, scoop in.....So just be patient and know that it will all be worth it.
Latkes are great hot out of the skillet but they are also good at room temperature. You can keep them warm in a 250 degree oven if you'd like.
The recipe can be found here:
Delicious Potato Latkes