Delicate Herbed Potato Pancakes

2 medium Idaho potatoes, peeled
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh terragon leaves
Coarse salt and coarsely ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons vegetable oil

1. Coarsely grate the potatoes into a bowl.
Work quickly to prevent the potatoes from dis-
coloring too much. The potatoes will give off a
starchy liquid but don't drain them. Add the
chives, terragon, salt, and pepper and mix well.
2.Heat 1 tablespoon each of the butter and
oil in a large nonstick skillet over medium-high
heat until hot and slightly foamy. Add 2
tablespoons of the potato mixture per pancake
to the skillet, flattening the pancakes with the
back of the spatula. Cook until the pancakes are
golden brown, 2 to 3 minutes per side.Add the
remaining butter and oil to the pan as necessary,
and fry the remaining pancakes. Serve
immediately or cover with aluminum foil and 
keep warm in a low (250*F)oven.
Makes 10 pancakes, serves 4 to 5