Potato Crisps with Sour Cream and Caviar

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