On Passover, we’re all looking for those new and different appetizers and entrees that aren’t the same old same old recycled boring ones. This year, shake up your Pesach menus with the following extra-special and fun recipes from the Orthodox Union.

Consider the latke (Chanukah’s version of fast food). It is, in my opinion, the most perfect, delicious use for the potatoes — better even, in some circumstances, than the French fry, potato chip, or potato kugel. The latke has a dark golden crispy crunchy outside and soft tasty middle.

I suggest that you use starchy potatoes for latkes. Russets and Yukon Gold are my favorites. Squeeze as much moisture out of the shredded potatoes as you can. Too much liquid makes for a thin pancake. Try not to make them too large or too thick — the outside will cook up just fine, but the inside will be raw — and take care not to overcook. They are best served immediately with sour cream, apple sauce, or all by themselves. You don’t have to peel the potatoes if you wash them thoroughly. Peeling will give the latke a lighter color, but that’s about it.

When it comes to latkes, there is an old debate as to what exactly is the “best” recipe. There are hundreds, nay thousands, of recipes, all purported to be the “ultimate.” Not all the following recipes are the traditional potato/egg mixture but I promise, all of them will have you standing in line waiting for the next batch to finish.