3    Baking potatoes, peeled
1/4 c  Chives, chopped
Salt
Pepper, fresh ground
1/4 c  Parsley, chopped
Vegetable oil for frying

-GARNISH –
1/2 c Sour cream
2 oz Salmon caviar
1/4 c Chives, chopped

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 tb 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 375F (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.