Article: Oven-Crisped Potato Latkes

11/2 pounds russet potatoes, scrubbed and shredded

1 medium white onion, shredded

2 medium shallots, minced (about 1/4 cup)

1 teaspooon salt

1 large egg, lightly beaten

2 pieces whole-wheat matzo (6 by 6 inches), broken into pieces

1/2 teaspoon white pepper

3 tablespoons peanut oil or extra-virgin olive oil, divided

In a medium bowl, toss together the shredded potato, onion, shallots and salt. Transfer the mixture to a mesh strainer set over a large bowl. Let drainfor about 15 minutes.

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