Passover Garlic Potato Latkes

4  gold, red, or russet potatoes, peeled and coarsely grated

1 tablespoon fresh rosemary, chopped

1/4 teaspoons kosher salt

1/4 teaspoon crushed garlic

1/2 teaspoon freshly ground black pepper

6 tablespoons extra virgin olive oil

In large bowl, stir together grated potato, garlic,  rosemary, salt, and pepper. 

In heavy 10-inch nonstick skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking. 

Pour in 1/2 potato batter and lightly press to form even layer that completely fills pan. 

Cook, without moving, until underside is browned, about 12 minutes. 

Invert large plate over skillet and flip pancake onto plate. 

Add 1 tablespoon oil to skillet, then slide pancake back, uncooked side down, into skillet. 

Cook until underside is golden brown, about 5 minutes. 

Remove from heat and keep warm, then repeat process with remaining oil and potato batter to make second pancake.

Cut into wedges and serve.