Olive Oil Baked Potato Latkes Recipe

2 lbs Russet (baking) potatoes
4 tsp olive oil, divided
1 small onion, diced fine
1 Tbsp fresh parsley, chopped
2 large eggs, beaten
1/2 tsp baking powder
1 tsp kosher salt
1/4 tsp black pepper

Peel potatoes, then grate them, or run them through a food processor to grate.

Place grated potatoes in a bowl and cover with cold water and let sit for 15 minutes, then drain and put in a cheesecloth covered colander and let stand for another 15 minutes.

Dump potatoes out into a clean towel and squeeze all the water out, then put potatoes into a large bowl.

Now add 2 tsp of the olive oil to the potatoes along with the remaining ingredients and stir until blended well.
Preheat your oven to 425 degrees, and with remaining olive oil, grease a baking sheet.

Drop spoonfuls of the mixture onto the greased baking sheet, very slightly flatten with spoon, allowing space in between each one.

Bake in preheated oven for 10 to 12 minutes, or until browned, then flip and bake another 10 minutes or until crispy and brown.

Remove and let cool on a rack slightly before serving with an applesauce topping and/or a creamy topping