Riley wanted a menorah as soon as he learned about Hanukkah in kindergarten; and every year I make latkes.
I read that the secret to making the perfect latkes - golden on the inside and crispy on the outside - is the starchiness of potato. The best, supposedly, are the baking russets; the worst are boiling potatoes. I opted to use what I had: Yukon golds. They fall in the middle of the starchiness scale. This year I changed it up a little by adding shredded carrots, too. Delicious!