Potato Crisps with Sour Cream & Caviar

Directions

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 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 mixture is used up.

At serving time, either reheat cakes in 375℉ (190℃) F (190 degrees C) oven for 5 minutes or serve cold.

Garnish with sour cream, caviar and a sprinkling of chives.

Try these alternatives: Sour cream and apple sauce, sour cream and smoked salmon, olive paste or dab of anchovy paste.