Prepare a large bowl filled with cold water.

Peel potatoes, and as you finish each, place in cold water to prevent browning.

Heat oil in a large skillet over medium heat.

Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.

Add eggs, matzoh meal, salt and pepper and mix well.

Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.

Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.

Blot excess oil with paper towels.

Serve warm with applesauce or sour cream, if desired.