Adapted from Olivia Adriance

INGREDIENTS

1 1/2 lbs small/peewee gold potatoes
3 cloves garlic
1 lemon, halved
salt
1/3 cup sour cream or creme fraiche
Zest and juice of 1/2 a lemon (or more to taste)
Tablespoon (or more) of chopped chives
Splash of maple syrup
Dash of garlic powder
Pinch of salt
Plaza Caviar, for garnish 

DIRECTIONS

1. Place potatoes in a saucepan and cover with about 1 inch of water
2. Smash garlic cloves and toss into the water. Squeeze lemon into the water, and then add lemon halves to the water. Add salt.
3. Bring to a boil and cook until tender
4. While potatoes are boiling, pre-heat oven to 425
5. Drain the potatoes and then set the pot of potatoes back on the stove uncovered to allow to dry a bit
6. Line a baking sheet with parchment paper and spray or drizzle with oil
7. Add the potatoes to the sheet pan and smash with a glass
8. Back the potatoes until the reach your desired crispiness
9. While potatoes are baking mix together creme fraiche (or sour cream), lemon juice, lemon zest, chives, maple syrup, garlic powder and salt.
10. Once potatoes are done, allow them to cool a little. Top with chive creme fraiche and caviar. Enjoy!