I have been using this recipe for several years because it always yields reliable and delicious latkes. This year for some reason the starch did not accumulate at the bottom of the bowl after discarding the liquid. I added a half tablespoon of potato starch and they came out great. I grate mine in the food processor. I first grate the onion and then the potatoes to reduce browning of the potatoes. I grate half the potatoes on the course blade and the other half on the fine blade. The result is a creamy interior with crispy outer edges.
These are really good. Though I would suggest that if you are not making these during Passover, use regular flour. Mine fell apart when I used matzo meal and stuck together more with flour.
Wish Bubbie was here to help