Potato Latkes with Whipped Cream Cheese

1. Make the everything spice: Combine the ingredients in a small bowl. Set aside.

2. Make the crème fraîche mixture: Combine the ingredients in a small bowl. Refrigerate until ready to use.

3. Make the latkes: Using the large holes of a box grater, grate potatoes, and onion into a large bowl; do not drain the liquid. Add flour and egg, and season with pepper; stir to combine. Let the potato mixture stand for 5 minutes to thicken.

4. Heat the griddle to between 425°F and 450°F (220°C and 230°C). Brush with oil. Using a soup spoon, transfer about 1 tablespoon of potato mixture to the griddle and press lightly into a pancake shape; repeat with the remaining potato mixture. Cook latkes, turning once, and adding oil to the griddle, until browned and crispy on both sides, about 12 minutes. Transfer latkes to paper towels or wire rack to drain briefly, then transfer to a serving platter. Top each latke with a sprinkling of salt and a dollop of crème fraîche mixture. Sprinkle with everything spice.

Middle Eastern Sweet Potato Latkes

Make as directed, omitting everything spice. Substitute yogurt sauce for crème fraîche mixture and sweet potatoes for Russet potatoes. Make the yogurt sauce: Combine 1 cup (244 grams) plain Greek yogurt or labneh and 2 garlic cloves (6 grams) minced, and season with salt and pepper. Make latkes as directed, adding 1 tablespoon (6 grams) ground coriander and 1 additional egg (50 grams). Top each sweet potato latke with a dollop of yogurt sauce, toasted pine nuts, and chopped chives.

Russian Beet Latkes

Make as directed, omitting everything spice and crème fraîche mixture. Substitute peeled large beets for Russet potatoes. Top each beet latke with a dollop of sour cream, salmon roe, and a dill frond.