Wash, peel and slice your potatoes lengthwise.

Using a food processor fitted with the medium grating attachment, grate together potatoes and onion. ( if you do not have food food processor, use a box grater.

Transfer mixture to a big bowl lined with dish towel, and wring out potatoes and onion. Try your best to squeeze out any and all liquid.

Let the liquid sit for 5 minutes so that the starch milkiness can drop to the bottom.

Pour off liquid leaving the white milky bottom and potato/onion mixture back into bowl.

Add in the eggs, matzah meal and salt. Mix until well incorporated.

Heat 1/4 inch of grapeseed oil in a large cast iron or nonstick skillet over medium-high heat. Working in batches, scoop 1/4 cup balls of latke mixture and drop into pan. Using a flat spatula, gently push the latkes to flatten.

Cook, flipping once, until golden, 2-3 minutes per side, then transfer to a paper towel-lined plate to drain.