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1
Peel, core, and roughly chop apples.
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2
I like to use 2 kinds of apples to get an even flavor profile. Not too sweet and not too tart.
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3
Put apples, water, and juices in a large pot. Stir and bring to a boil over medium heat. Reduce heat and simmer, covered, until apples are soft, 15 minutes.
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4
Stir in butter, brown sugar, and vanilla and cook 5 more minutes.
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5
Using an immersion blender or potato masher, mash apples into a mixture as smooth or chunky as you like. Set applesauce aside.
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6
Preheat oven to 450u00b0F.
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7
Set 2 sheet pans in oven to heat.
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8
Peel russet potatoes (but don't peel Yukon gold). Cut potatoes in half lengthwise if needed to fit in the feed shoot of a food processor, or keep whole if shredding with a box grater.
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9
Why two kinds of potatoes? Yukon gold have a nice buttery flavor and get really smooth when mashing. Russet potatoes have great starch and really crisp up.
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10
Shred potatoes, onion, and garlic, using a food processor. (If shredding by hand, use the coarse holes of a box grater for russet potatoes and the small holes for the Yukon Gold; then there's no need to puree part of the potatoes. If shredding by hand, mince garlic with a knife.)
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11
When shredding, alternate onion with potato. The acidity in the onion will help prevent potato discoloration.
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12
Set a colander over a large bowl. Place shredded potatoes, onion, and garlic in colander and push out as much moisture as you can. Reserve pasty potato starch that collects at bottom of bowl.
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13
Squeeze lemon juice over potatoes (discarding any seeds) and toss with hands.
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14
Transfer half of potato mixture to a food processor fitted with the blade attachment and process until smooth.
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15
Combine the shredded and pureed mixtures in a large bowl. Add olive oil, eggs, baking powder, salt, and pepper and stir until well combined, or mix with your hands.
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16
Use a spoon to scrape the reserved pasty potato starch from bottom of bowl under colander and add to potato mixture. (You can use as much as 1 Tbsp.) Mix together again.
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17
Remove sheet pans from oven and lightly coat with cooking oil spray.
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18
Use an ice cream scoop, measuring cup or spoons to scoop 24 portions of potato mixture onto the sheet pans, spacing them about 1 1/2 inches apart, and press with a wide spatula to flatten.
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19
Lightly brush latkes with olive oil.
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20
Bake latkes on upper-middle and lower-middle racks 10 minutes.
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21
Remove pans from oven and flip latkes over. Return to oven and bake latkes until golden brown and crisp on both sides, 8-10 minutes.
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22
Check to see that latkes are done. Remove from oven or add time as needed.
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23
Transfer latkes to a platter and sprinkle with fresh herbs. Serve with bowls of applesauce and sour cream, and everything bagel seasoning, if you like. Store any leftover latkes airtight in the refrigerator up to 3 days and reheat in a 350u00b0F oven. Store any leftover applesauce in the refrigerator up to 1 week.
