1. In a medium saucepan, cover Yukon Gold potatoes with cool water; season generously with salt. Bring to a boil; cook until potatoes are tender (about 15 min.).
2. Drain potatoes well; immediately pass the cooked potatoes through a ricer into a large bowl; set aside.
3. Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl; press with a clean kitchen towel to remove excess moisture.
4. Add ½ of the grated potatoes to the riced potatoes; set aside.
5. Transfer remaining grated potatoes into the bowl of a food processor. Add onion; pulse until potatoes and onions are very finely chopped.
6. Transfer the potato-onion mixture to a fine-mesh sieve; press with the back of a spoon to extract as much liquid as possible.
7. Transfer mixture to the large bowl with the grated and riced potatoes. Stir in eggs, matzo meal, pepper and 2 tsp. salt.
8. In a large, heavy skillet, heat ¼" of oil until shimmering. Working in 3 batches, spoon ¼ cup potato mixture into the oil to form each latke; press slightly to flatten. Fry latkes over moderate heat, turning once, until latkes are golden and crisp on both sides (about 7 min.).
9. Drain latkes on a paper-towel-lined baking sheet; sprinkle lightly with salt.
10. Serve with applesauce, crème fraîche, smoked salmon, roe and dill.

Recipe courtesy of Andrew Zimmern. Photo by Stephanie Meyer.