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Preheat the oven to 200 degrees F.
Measure the potatoes, and place them in a sieve over a bowl, press down with paper towels to absorb as much of the moisture as possible.
In a large bowl, mix all the latke ingredients, until well combined. Set aside.
In a small bowl mix the ingredients for the dill sauce. Taste and adjust for salt and pepper. Place in the fridge in an airtight container until ready to use.
Place a large skillet over medium-high heat.
Add enough oil to coat the bottom of the skillet. Once the oil is hot, use a 2 tablespoons scoop to scoop the mixture into the skillet.
Add 4-5 at a time, making sure there is enough space between the latkes.
Use the back of a spatula to flatten each potato mound into a 2-inch circle. Fry for about 2 minutes. on one side, then flip and fry another 2 minutes, until golden and crispy. on both sides
Transfer to a paper towel-lined plate or baking sheet and place in the oven to keep warm.
Repeat with the remaining mixture.
Serve warm with the dill sauce.