Using a box grater, grate the potatoes and onion and place in a strainer and rinse with cold water.  Transfer to a bowl lined with cheesecloth or a thin dish towel. Wring out the liquid from the potatoes. Do this again and squeeze again and then transfer to a large bowl.

To the bowl with the potatoes and onion, add the vinegar, matzo meal, salt and eggs. Mix well, then add the potato starch and mix again.

Preheat oven to 350.

On a very well greased sheet pan, take the potato mixture and spread into a thin, even layer. I used a 10″ by 15″ pan to get really thin latkes, but if you want them thicker, try a 13 x 9″ pan.

Bake for 20 minutes. The potatoes will still be white. If you are using a smaller pan, I would bake for 5 minutes longer.

Take mixture out and allow to cool for about 20 minutes. Cut into the sizes you want.

Heat enough oil-about 1/4″ in a cast iron or nonstick skillet. Add the latkes to the hot oil and panfry until golden brown, flipping once after about 2 to 3 minute. Sprinkle with salt while still hot.

Drain on paper towels and serve!