Potato Latkes & Herbed Yogurt Dip

Directions

1. Combine Greek yogurt, onion powder, lemon juice, chives, parsley, dill, basil, and red wine vinegar to make yogurt dip.
2. Chill yogurt dip for 30 minutes before serving.
3. Set oven racks in center preheat oven to 425 F.
4. Peel the potatoes, then coarsely grate using a food processor or box grater.
5. Grate onions and combine with potatoes.
6. Place potato mixture in a colander and press down firmly with paper towel to remove excess moisture. The drier your potato mixture is, the less moisture and starch will be present and the potatoes will crisp up better.
7. Transfer potato mixture to bowl and mix in eggs, salt, baking powder, and flour.
8. Spread two tablespoons of vegetable oil, evenly, on two heavy nonstick rimmed baking sheets.
9. Drop batter by the ¼ cupful onto the baking sheets, spacing them about 1-1/2 inches apart. Press down on latkes to flatten just slightly.
10. Bake for 15-20 minutes, or until bottoms are crisp and golden. Carefully remove pans from oven and flip latkes. Place pans back in oven and cook until latkes are crisp and golden brown, about 10 minutes more.
11. Remove pans from oven and transfer latkes to large platter lined with paper towels. Serve immediately with 2 tablespoons of the herbed yogurt dip.