I heard it said that if you use Yukon Golds, you don't have to peel the potatoes. Does anyone have experience making latkes with unpeeled Yukon Golds? If not, what kind of potatoe do you use? Epicurious says peeled russets. Any other suggestions? And for frying, is sunflower the best kind of vegetable oil to use? Would love to hear your thoughts. And Chappy Chanukah!