Peel potatoes and place into a large bowl filled with cold water. This will prevent potatoes from turning brown while the others are being peeled.

Once potatoes are peeled, use a food processor fitted with the shredding blade to shred the potatoes. Alternatively, use a handheld grater to shred the potatoes. Then, shred in the onion as well.

Place shredded potato/onion mixture into a cheesecloth or thin kitchen towel and wring out any excess liquid into the sink.

Place the dry, shredded potatoes & onion into a bowl and add the egg, potato starch, salt and pepper. Mix until well combined.

Heat oil in a medium-large skillet with high sides, on the stove over medium-high heat. To test if oil is ready, drop in a tiny piece of the potato mixture -- if it starts to sizzle, you’re set!

Lower the heat to a medium flame to prevent oil from splattering. Scoop ¼ cup of the potato latke mixture and press down into the measuring cup to squeeze out any excess liquid. Then, place into the pan. Only fry 3-4 latkes at a time to prevent overcrowding.

Cook latkes for 2-3 minutes on one side, then flip and cook another 2-3 minutes.

Drain latkes onto a paper towel lined plate or baking sheet.

To keep latkes warm and crisp, place onto a pan in a 200°F oven for up to 15 minutes before serving.

Pulse all ingredients in a food processor (without the vegan sour cream).

Mix in 1-2 tablespoons more olive oil if necessary.

Spread the vegan sour cream onto a dish and top with the blended  Parsley-Cilantro & Walnut Gremolata. Decorate with the fried latkes. Enjoy!