In a food processor add chopped potatoes and onions. Pulse until smooth or leave a few chunks here and there. It is totally up to you which texture you'd like in the end. Alternatively you can use a box grater to medium grate the potatoes and onions (optional, these can be just diced very small too).

Place the potato mixture into a clean kitchen towel (or a fine mesh strainer or a cheese cloth) and squeeze all of the liquid into a large bowl. Discard the liquid and keep the potato starch that you’ll find in the bottom of the bowl. It helps the potato pancakes stay together.

Add the drained potato mixture with starch to a large mixing bowl. Add flour, eggs, and seasonings. Stir to combine.

In a nonstick pan over medium-high heat add a little oil. Once the oil is sizzling hot, slowly drop 2 tablespoons of potato mixture into the pan. Gently press down with the back of the spoon (instead of spreading the batter out, please see notes) and fry the pancakes for 2-3 minutes on both sides until golden brown and crispy. Don’t overcrowd the pan, you’ll need to do it in batches.

Don’t forget to wipe down the browned bits from the pan and add more oil if needed between the batches.

Transfer the cooked pancakes to a plate lined with paper towels to remove the excess moisture. PRO TIP: To avoid soggy latkes keep them separate from each other either on a large platter or with some parchment paper and kitchen pape in between.

Traditional potato latkes are served with fresh herbs and sour cream. Any favorite sauce that you'd use for french fries will work too!