The key to crisp latkes is wringing out as much moisture from the potatoes as possible so that they don’t steam from within and soften the exterior. You’ll also need a fair amount of oil or fat in the skillet to allow them to evenly crisp, so don’t be shy. If you can get your hands on schmaltz instead of vegetable oil, by all means use it. Few things are more delicious than potatoes fried in schmaltz. This recipe yields 12 latkes, and I point that out only because I know how quickly these things fly off the plate. If you’re cooking for more than 4 people I might recommend doubling down.