To prep-ahead: Peel the potatoes and leave in a bowl of cold water until ready to grate or shred. The cold water will help the potatoes from oxidizing and turning brown/grey. Leave on the counter up to two hours, or cover and refrigerate for up to 24 hours.
Storage: The latkes keep in the fridge for up to 5 days and may be reheated for 5-7 minutes in an air fryer at 325℉ (or slightly longer in a the oven) to regain that crispy texture. They also freeze well for about 3 months. Thaw completely before reheating.
For a special appetizer: Top the warm latke with a small dollop of Creamy Horseradish Dill Sauce followed by a bite-size piece of smoked salmon. For a pretty touch, top with a small sprig of fresh dill. (These are a mega hit in Ann’s house, even with reheated latkes!)