Grate potatoes with grater or food processor. Add chives, parsley, salt and pepper. Do not soak potatoes or starch will be lost In a large skillet, heat a film of oil on high heat. For each crisp, drop (about 1 Tbsp of potato mixture into oil and flatten. Fry on one side until crisp, about 2 minutes. Repeat on second side. Drain on paper towel. Repeat until all mixtures is used up.
At serving time, either reheat cakes in 375° F - 190C oven for 5 minutes or serve cold.
Garnish with sour cream, caviar and a sprinkling of chives.
Top these crisp potato pancakes with sour cream and caviar, or try these alternatives: Sour cream and apple sauce, sour cream and smoked salmon, olive paste or dab of anchovy paste.Servings: 12