• Scrub the potatoes clean, but leave the skins on.
• Boil them in plenty of well-salted water for about 20 minutes – or until tender. Drain them and let them dry completely on a tea towel.

  It is a good idea to boil them the day before serving.
• Toss the potatoes with a couple of tablespoons of oil and place them on a sheet of baking parchment.

  Use the base of a glass or similar to smash them. The flatter they are, the crisper they will be. Brush the glass with a little oil if you like, so they release more easily. If the potatoes fall apart a little, you can easily press them back together afterwards.
• Spray or brush the tops with a little oil and season with salt and freshly ground pepper.
• Bake the potatoes in a preheated conventional oven (top and bottom heat) at 200°C for about 40-45 minutes.

  Let them cool on a wire rack before topping.
• While the potatoes cool, whip the crème fraîche until creamy and stiff. The easiest way is to pour it into a bowl and whip it with a hand mixer.

Smashed potatoes with caviar and whipped crème fraîche

• Spread a spoonful of crème fraîche on each potato. Top with caviar and sprinkle with chives.

  Serve immediately.