2 lbs. russet potatoes, unpeeled, washed, scrubbed, and shredded
1/2 cup grated white onion
Salt + Pepper
2 large eggs
4 tsps Spicewalla Garam Masala
Vegetable oil

1. Toss potatoes, onion, and 1 teaspoon salt in bowl. Place half of potato mixture in center of a flour sack towel or several layers of cheesecloth. Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in a bowl or measuring cup.
2. Transfer drained potato mixture to a microwave-safe bowl and repeat process with remaining potato mixture. Set potato liquid aside and let it stand so starch settles to bottom, at least 5 minutes.
3. Cover potato/onion mixture and microwave in 30-second bursts until warmed through, but not hot, stirring mixture with a fork between each go. Let mixture cool on a baking sheet lined with a towel for 10 minutes.
4. Pour off water from reserved potato liquid, leaving potato starch in measuring cup. Add eggs and stir until smooth.
5. Return cooled potato mixture to bowl. Add garam masala, black pepper, and potato starch mixture and mix until evenly combined.
6. Heat 1/4-inch of oil in a 12-inch skillet over medium-high heat until shimmering but not smoking (350 degrees).
7. Using a measuring cup, scoop 1/4 cup potato mixture in oil and press with spatula into a thick disk. Repeat until 4-5 latkes are in the pan. Cook, adjusting heat as needed, until golden brown on bottom, about 3 minutes. Turn and continue cooking until golden brown on second side, about 3 minutes longer.
8. Repeat with remaining potato mixture, adding oil to maintain 1/4-inch depth and returning oil to 350 degrees between batches.
9. Season with salt, pepper, and garam masala to taste, and serve immediately.