Preheat oven to 250 degrees Fahrenheit (125 degrees Celsius). Line a rimmed baking sheet with Gefen Parchment Paper.

In a food processor fitted with the shredding disk, shred potatoes and onion, using medium pressure. Transfer vegetables to a large colander set in the sink or over a large bowl; press firmly to drain excess liquid.

Place drained veggies into a large bowl. Add eggs, potato starch, baking powder, salt, and pepper. Mix well.

In a large skillet, heat oil over medium-high heat. Working in batches, drop large spoonfuls of batter into hot oil to form pancakes, flattening them slightly with the back of the spoon. Do not crowd the skillet. Fry for three to four minutes per side, or until crisp and golden.

Drain well on paper towels. Transfer to prepared baking sheet; place into oven to keep warm.

In a medium bowl, combine sour cream with lemon juice, parsley (if using pomegranate seeds) or dill (if using smoked salmon), and pepper; mix well.

Top the latkes. Add pomegranate seeds (if using parsley) or smoked salmon (if using dill).

Add topping ingredients to medium bowl; mix to combine. Use as a topping for latkes.

Add topping ingredients to medium bowl; mix to combine. Place plastic wrap directly onto mixture to prevent darkening.

Right before serving, top latkes with avocado mixture.