Step 1: Peel and grate the russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial for crispy pancakes!
Step 2: In a large bowl, combine the well-drained grated potatoes, finely chopped onion, beaten eggs, all-purpose flour, garlic powder, salt, and pepper. Mix until just combined.
Step 3: In a separate small bowl, whisk together the Greek yogurt, fresh lemon juice, minced garlic, and chopped fresh dill or parsley (if using). Season with salt and pepper to taste. Set aside.
Step 4: In a large, heavy-bottomed skillet, heat about 1/4 to 1/2 inch of vegetable oil over medium heat until shimmering.
Step 5: Scoop approximately 1/4 cup of the potato mixture per pancake into the hot oil. Gently flatten each mound with the back of a spatula to create a uniform disc. Do not overcrowd the pan; cook in batches if necessary.
Step 6: Fry the pancakes for about 4-5 minutes per side, or until they are beautifully golden brown and crispy.
Step 7: Carefully remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step 8: Serve the savory potato pancakes immediately, drizzled generously with the creamy yogurt sauce. Garnish with additional fresh herbs if desired.