Preheat the oven to 375 degrees.
Grate the potatoes and place them in a colander to drain a bit.
Mix the egg, olive oil, salt, and pepper together in a large bowl.
Grate the onion and mix it with the egg.
Place the grated potatoes in a clean tea towel and squeeze the excess moisture out. (Don't stress yourself out doing this, just get most of it.)
Mix the grated, squeezed potatoes with the onion/egg mixture. (I use my hands for this to make sure the egg gets pretty evenly disbursed.)
Liberally oil two 12-cup muffin pans.
Pack in the potato mix to each muffin cup so that it is about 1/3 full. (You should get 18-24 latkes.)
Bake the latkes for 35-40 minutes until tops are golden (see below).
To release them, run a knife around the perimeter and use a small spoon to scoop them out.
Enjoy while warm.