Grate the potatoes and onion in a food processor. Place mixture in a colander in the sink and press lightly to drain out extra liquid. Take half of the mixture and put it back in the food processor fitted with the metal S blade, and pulse until it’s almost smooth, but still has a little texture.

Place all of the potato/onion mixture into a large bowl (shredded and almost pureed). Add the remaining ingredients, stirring well.

In a large, cast iron skillet, heat about 1/4 to 1/2-inch vegetable oil. Gently add scoops of potato mixture, flattening them with a spatula or the back of a fork. Fry over medium heat until golden brown. Carefully turn the latkes over and cook until golden brown and crispy. Remove from skillet and place on a paper towels to drain. Repeat with remaining batter. If the batter starts to look like it’s separating, just give it a good stir. As the batter sits while you are frying the latkes, it may start to darken in color a little. Don’t worry as it’s just the potatoes oxidizing. If the batter gets too wet as it sits, stir in a little more potato starch

Lightly sprinkle latkes with coarse salt and serve warm with applesauce.