Prepare the latkes: wash the potatoes well and grate through the largest holes in a cheese grater. Do not peel. Grate 1 onion and mix together in a large bowl with 1 t of kosher salt. Lest rest for 5 minutes, then squeeze out as much water as you can from the grated potatoes and onion. The dryer your potato mix, the crispier your latkes will be. Mix in the egg yolks, matzo meal, 1 T more of Kosher salt, ½ T black pepper.

Let the potato mix rest again for 15 minutes. If you have a strainer or cheesecloth, you can also use this to strain your potatoes. Keep the water that is strained and add the potato starch back to the potatoes and discard the water.

While you’re waiting for the potatoes to drain, heat up a large cast iron skillet over medium high heat. Add ½ c canola oil or other neutral frying oil about a quarter of the way full for a shallow fry. Once the oil is hot, take a small fork full of the potato mixture and test the batch. Taste and season the potatoes accordingly, more salt or matzo meal if needed. Russet potatoes tend to need more salt than you think.

When you’re ready to fry the latkes, heat the oil on medium high heat for a couple minutes until hot. Carefully form patties about 3” in diameter and ¾” thick by scooping some of mixture onto the fish spatula and flatten with your fingers before adding to the pan.

Give your latkes space in the pan, so that they don’t form a giant pancake, and fry them, turning them every minute to balance out hot spots in the pan, until they develop a golden crust on the bottom. Flipping is best done with a slotted spatula and a fork for balance. Your latkes are ready when both sides are a deep brown and the crust is thick. But keep in mind that they will darken as they cool, and there is such a thing as too crispy (i.e., burnt).

Season the latkes with a little more salt and drain on a paper towel as you make more batches (you can even use 2 pans if you’re feeling confident and want to cook them faster). You can keep the latkes hot by heating the oven to 200°F and keeping them on a baking sheet with a wire rack.

When all batches have been cooked, serve with sour cream and apple sauce on the side with the citrus salad!

For the citrus salad: Make the dressing: Place the shallot, tangerine zest and juice, lemon juice, honey, salt, and chili powder in a small bowl and whisk to combine. Set aside for 5 minutes to give shallots time to marinate. Whisk in the tahini until mixture is emulsified. If dressing is too thick, add a drizzle of water to thin.

Make the salad: To prep the citrus supremes, trim the top and bottom from each piece of fruit. Then, with downward strokes, cut remaining peel off in strips, removing peel and white pith and revealing the citrus flesh. Cut off any remaining pith. Slice citrus crosswise into 1/2-inch-thick rounds. Sprinkle the chopped mint over both sides of the citrus rounds.

Place the greens in a medium bowl. Drizzle in a few tablespoons dressing and toss. Arrange the greens on a platter or plate and top with the citrus rounds. Finish with another drizzle of tahini dressing and finish with a few twists of freshly ground pepper.