Using a food processor, place your peeled potatoes, onion and garlic through the shredding blade or the steel blade or do half and half. Place them into a dishtowel or into the fine meshed strainer.

Wring out liquid according to tips above.

Pour out liquid and then pour potato mixture into bowl that hold the leftover potato starch. Add eggs, chiles and cheese. Mix well.

Stir in matzo meal,panko crumbs or flour. Add salt and mix well.

Heat about 1/2″ of oil in a large skillet. (I use a cast iron.) Heat over medium high heat until a wooden chopstick’s tip inserted into the oil starts to send out little bubbles. This means your oil is hot enough.

Using about 1/3 c of potato mixture carefully spoon your potatoes into the skillet. Once the bottom has set for a few seconds flatten your pancake gently. You don’t want it to break apart nor do you want these too thick or too thin. Fry until the bottom is golden. Then using two metal spatulas with the one in your left hand turned upside down, flip the latke with your right hand holding the spatula onto the upside down spatula and gently let it plop back down into the oil. Fry until golden. Each pancake usually takes 3-4 minutes per side. Drain on paper towels and blot well. Do not crowd pan. I only fry 4 latkes at a time in a 12″ skillet.

Keep warm on a rack placed in a baking sheet in a 250 degree oven. Reheating directions as seen above are different. Continue Frying.

Make sour cream sauce by combining all ingredients and mixing well.