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 tablespoon of the potato mixture into oil and flatten.
Fry on one side until crisp, about 2 minutes.
Turn and fry on second side.
Drain on paper towel.
Repeat using remaining all mixture.
At serving time, either reheat cakes in 375F (190C) oven for 5 minutes or serve at room temperature.
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 a dab of anchovy paste.