4 large Idaho potatoes, unpeeled
1 yellow onion
1 egg, lightly beaten
5 T matzo meal or flour
1 t chopped fresh thyme
salt and pepper
Using a food processor or hand grater, coarsely grate the potatoes and onion. Put mixture in a colander and let drain for 30 minutes. In a large bowl, combine potato mixture, egg, matzo meal, thyme and about 1 teaspoon each of salt and pepper. Use enough oil to coat the bottom of a pan. Place pan over medium-high heat. When you can feel the heat radiate off the pan, drop spoonfuls of latke batter and fry until well-browned on one side, about 2-3 minutes. Fip, and brown the other side. Place latkes on paper towels to drain, and serve with sour cream or applesauce.
To almost guarantee a golden crust, ensure potato mixture is well drained.