Wash the potatoes, but do not peel. Shred the potatoes into cold water. Let them sit in the water for 20 minutes.
Meanwhile, finely dice the onion.
Drain the potatoes and squeeze them to remove as much water as possible.
Put them back in the bowl and stir in the onions and herbs. Season with salt and pepper. Be generous with the salt.
Mix the matzo meal with the eggs and then pour the egg mixture over the potato mixture. Stir to combine.
Heat about 1/4″ of canola oil in a large frying pan (preferably non-stick) over medium-high heat.
When the oil is hot, form potato cakes with your hands and gently set them in the pan (if you are nervous about the hot oil, use an ice cream scoop or a spoon to gently flatten into circles once the mixture is in the pan). Fry until golden brown on both sides.
You can make the latkes ahead of time and reheat in a single layer on a baking sheet in a 350 degree oven for 7 to 10 minutes.
Serve with your choice of toppings. Suggestions: Sour cream & applesauce, smoked salmon, capers & onions.