Heat oven to 425°F.

In a pot large enough to hold the potatoes in about 2 layers, cover potatoes with water by 1-inch, then bring potatoes up to a boil. Turn down heat and simmer until potatoes are tender, about 15 minutes, but will depend on size of potatoes. Drain, rinse with cold water, and set aside to dry. The potatoes need to be as dry as my dating life in order to get crispy.

Gently smash each potato with the palm of your hand or the bottom of a sturdy glass, making sure to keep each potato generally intact. Small pieces that break off will turn into the best crispy bits in the pan later.

Transfer smashed potatoes to a rimmed baking sheet. Drizzle potatoes with oil or melted butter, carefully moving them around and flipping them over to fully coat the potatoes with the oil. Sprinkle with salt.

Roast the potatoes until they turn deeply golden brown and crisp, about 20 minutes. Carefully flip the potatoes halfway through the bake time. Remove crisped potatoes to serving plate.

Spoon 1-2 teaspoons of yogurt on each crispy smashed potato, followed by 1 teaspoon of caviar. Exact amount depends on the size of the potatoes. Garnish with chopped chives and red onions if you're using them.

Leftovers will not store and re-heat well. Just eat all of it, especially the caviar.