Using a food processor or hand grater with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dish towel and squeeze and wring out as much liquid as possible. Add the baking powder and flour together in a bowl

Working quickly, transfer the mixture to a large bowl. Add the eggs, flour and baking powder mix, salt and pepper, and herbs mix until the flour is absorbed

In a medium heavy-bottomed pan, pour about ¼ inch of the oil over medium-high heat. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, flip after 5 minutes. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter