Instead of frying batch after batch over a hot stove, cook 6 latkes at a time right on your June Pan with enough freedom to make a quick applesauce on the side. We like yukon golds here because they don’t turn gray like russets do. For crispier latkes, heat your June Pan in the fully preheated June Oven for 5 minutes before oiling and filling it. To make ahead, cool the latkes on paper towels, refrigerate in a single layer up to 3 days, then use the Reheat cook mode for 4-5 minutes. Use gluten-free flour or matzo meal in place of flour for a kosher-for-Passover version. This recipe works with a 20-ounce pack of refrigerated hash browns, just skip steps 2 and 4.