1 lb. Red Dog Farm Potatoes
1 Red Dog Farm Leek, thinly sliced (or half a medium onion, grated)

1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup vegetable oil
Sour cream and applesauce
Preheat oven to 250°F.
Coarsely grate potatoes by hand or in a food processor.
Mix potatoes and sliced leeks in a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn Latkes over and cook until browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep Latkes warm on a wire rack set in a shallow baking pan in oven. Serve with warmed applesauce and sour cream.