> 1 1/2 lbs russet potatoes
> 2 medium beets (about 8 oz each)
> 1 large egg, beaten
> 1/2 cup flour
> 1 tsp chopped fresh thyme
> 1 tsp baking powder
> 1 1/2 tsp salt
> 3/4 cup canola oil, divided
> Sour cream, for serving
> Fresh dill, as garnish (optional)
Preheat oven to 275°F. Peel the potatoes and beets. Using a box grater or the grater disk on a food processor, grate potatoes and beets. Add to a strainer or colander in sink and press down to release as much liquid as possible.
In a large bowl, combine potato mixture, egg, flour, thyme, baking powder, and salt.
In a 12-inch skillet, heat ¼ cup oil on medium-high. Working in batches, carefully add about 3 tbsp mounds to skillet, spacing 2 inches apart. Gently flatten. Cook 2–3 min. per side, until golden brown.
Transfer latkes to a wire rack set inside a baking sheet. Season with salt to taste. Place latkes in oven to keep warm. Repeat with remaining potato mixture, adding more oil to the pan as needed. Serve latkes with the sour cream. Garnish with the dill, if desired.
Upgrade the sour cream by stirring in some prepared horseradish.