While I love serving these as an elevated appetizer for holiday gatherings like Christmas or New Years Eve, they can also be paired with a perfectly seared steak, roasted chicken or an accompaniment to brunch.
Add the potatoes to a large saucepan, cover with water by 1-inch and bring the water to a boil. Cook until fork tender, about 15 minutes. Drain and let the potatoes completely dry.
Heat a large cast iron pan over medium heat, add the olive oil and heat through. Working in batches if needed. Add the potatoes using the flat side of a spatula to press down and smash them. Season with salt and pepper then add the garlic to the pan.
Fry the potatoes until the outside is crispy, about 3 minutes. Use a spatula to carefully flip the potatoes and continue to fry on the other side until golden brown, about an additional 2 minutes.
Remove to a serving platter and top with creme fraiche, caviar, roe, chives and dill. Serve immediately.