Preheat oven to 425 degrees. Prepare at least 2 nonstick baking pans. You will need 2 half-sheet pans (18” x 13”) or 1 (2/3) sheet pan (15” x 21”) and a second smaller pan. Divide 6 tablespoons oil between the 2 pans, based on size, and use a pastry brush to spread oil over the entire surface of each pan. Set aside.

Grate potatoes with a food processor or by hand into a large mixing bowl. I use the KitchenAid coarse shredder attachment. (That attachment should be used on speed 4.)

Add scallions, flour, eggs, lemon juice, and salt and pepper to the potatoes. Stir to mix.

Scoop about 1/3 cup of potato mixture onto prepared sheet pan and use the back of the measuring cup or a spoon to flatten it out. Try to make latkes about ½ inch thick. (They will be thinner after baking.) Leave enough space between latkes to be able to turn them over with a spatula. Keep going until you’ve used up almost all the potato mixture. The mix at the bottom of the bowl tends to get very wet – just toss that last little bit. Use your hands to tuck in loose potato strands around the edges.

Use a pastry brush to brush the top of latkes generously with remaining 3 tablespoons oil.

Bake for 15 minutes. Remove from oven. Use a spatula or tongs to carefully flip over each latke. Bake for 15 more minutes, or until browned.

Serve with sour cream and applesauce and garnish with chopped scallions if desired.