4 tsp. canola or vegetable oil
4 or 5 medium Idaho potatoes, peeled (about 2 lb.)
1 medium onion, minced
1 clove garlic, minced (optional)
1 tbsp. minced fresh dill or 1 tsp. dried dill
1 egg plus 2 egg whites, lightly beaten or 2 eggs
1/4 c. flour (white or whole wheat)
1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper

Place oven racks on the lowest and middle positions in oven. Preheat oven to 450°F. Line two baking sheets with aluminum foil. Spray each baking sheet lightly with nonstick vegetable spray. Brush each baking sheet with one teaspoon of the oil.

Grate potatoes coarsely. Transfer to a large mixing bowl. Add onions, garlic, dill, egg, egg whites and remaining 2 teaspoons oil. Mix with a fork. Stir in remaining ingredients; mix well.

Drop mixture by rounded tablespoonfuls onto the prepared baking sheets; flatten slightly with the back of a spoon to form latkes.

Bake uncovered at 450°F for 10 minutes until bottoms are golden brown and crisp. Turn latkes over. Transfer the pan on the upper rack to the lower rack and vice versa.

Bake about 8 to 10 minutes longer, until golden. Serve immediately.

Makes about 2 dozen latkes.