1) To make the latkes: Peel the potatoes. Cut each potato into about 6 chunks.

2) If you're using baking potatoes, place them on a microwave-safe plate. Sprinkle with 1 to 1 1/2 teaspoons salt, to taste (more if you like a saltier latke). Cover the plate with plastic wrap, and microwave for about 10 minutes, till the potatoes are soft.

3) If you're using yellow boiling potatoes, cut each of the chunks in half, and place them in a medium saucepan. Cover with about 4 cups of water; the water should cover the potatoes by about 1/2". Add 1 1/2 to 2 tablespoons salt to the water (yes, tablespoons; use the greater amount if you like saltier latkes). Boil the potatoes for about 8 minutes, or until they're fork tender. Drain in a colander.

4) Allow the potatoes to cool a bit while you shred or dice the onion, and whisk the egg. Preheat the oven to 400°F.

5) Use a potato ricer to rice about 1/3 of the cooked potatoes into a bowl. Sprinkle with half the onions and 1 tablespoon of the flour, and drizzle with about half the beaten egg. Rice another third of the potatoes into the bowl, and sprinkle with the remaining onions and flour; drizzle with the remaining egg. Rice the remaining potatoes into the bowl.

6) Gently combine all of the ingredients. Don't stir too much; you don't want thoroughly mashed potatoes.

7) Line two rimmed baking sheets with easy-release aluminum foil (for easiest cleanup, and guaranteed no-stick latkes). Or simply get out two rimmed baking sheets. Pour 1/4 cup oil into each, tilting the pan to spread it around.

8) Place one of the pans into the oven, and allow the oil to heat for 2 minutes. this step isn't necessary if you use easy-release aluminum foil, but helps avoid sticking if you're using a plain aluminum foil.

9) If you've heated the pan, remove it from the oven. Scoop a heaping 1/4 cup of potatoes onto the pan; a muffin scoop works well here. Repeat till you've scooped 6 or 7 latkes onto the pan. Using the back of a spoon (or your fingers ? be careful!), gently flatten the latkes to about 3/8" thick.

10) Repeat with the second pan and the remaining potatoes.

11) Bake the latkes for 10 minutes. Reverse the pans in the oven — upper pan to the lower rack, lower pan to the upper rack — and bake for an additional 15 minutes, till the bottoms of the latkes are golden brown.

12) Remove the pans from the oven, and carefully flip the latkes. If you're not using easy release foil, and they stick, try baking for a few more minutes; when they're thoroughly cooked on the bottom, they should flip over without sticking.

13) Bake for an additional 10 minutes, until the bottoms are nicely browned.

14) Remove the latkes form the oven, and serve warm.

Yield: about a dozen 3" to 3 1/2" latkes.

1) To make the applesauce: Core the apples; peel them if you want ultra-smooth applesauce, but it's not necessary.

2) Slice the apples, or cut them in 3/4" chunks.

3) Place the prepared apples in a microwave-safe bowl, and cover with plastic wrap.

4) Microwave for about 10 minutes, till the apples are soft.

5) Remove from the microwave, and place on the counter to cool for 15 minutes or so; the plastic wrap will shrink down onto the apples.

6) Carefully remove the plastic wrap (the apples will still be warm), and mash them using a pastry blender or potato masher. If you've left the peels on the apples, use a hand (stick) blender to coarsely chop skins/sauce.

7) Add sugar to taste, and boiled cider, if desired, for enhanced flavor.

8) Serve warm, at room temperature,or cold, alongside the latkes.

Yield: about 2 1/4 cups applesauce.