5 tsp. vegetable oil
1 1/4 lb. Yukon Gold potatoes, peeled and grated
1 large egg
2 tbsp. all-purpose flour
1/2 tsp. salt
freshly ground pepper
1 small onion, grated

Preheat oven to 450°F. Brush 2 baking sheets, preferably nonstick, each with 1 teaspoon oil. With your hands, squeeze the liquid from the potatoes, a few handfuls at a time, into a large bowl. Let the liquid stand 1 minute to allow the potato starch to settle to the bottom and then pour off and discard the liquid that rises to the top. Beat in the egg, flour, salt and pepper and then stir in the potatoes and onion. Take about 3 tablespoons of the mixture in the palm of your hand and flatten to a 3-inch pancake; place on a prepared baking sheet. Repeat with the remaining potato mixture to make 12 latkes.

Bake until lightly browned on the bottom, about 12 to 15 minutes. Brush the tops with the remaining 3 teaspoons oil and then turn and bake until cooked through, 5 to 7 minutes.