Grate 2 pounds russet potatoes and 1 small onion on the large holes of a box grater into a bowl of cold water, which keeps them from browning while you prep everything else.

Drain the shreds, wrap them in a clean towel, and wring firmly until the towel comes away nearly dry.

Combine the shreds with 2 large eggs, 1/3 cup flour, 1 teaspoon kosher salt and 1/2 teaspoon pepper in a large bowl, stirring just until it clumps when squeezed.

Heat 1 cup vegetable oil in a 12-inch skillet over medium-high heat to 350°F.

Fry heaping tablespoons of the mixture, four at a time, pressing each into a 2-inch round, for 3 to 4 minutes per side until deep golden and crisp at the edges.

Drain on a wire rack set over a sheet pan and keep warm in a 200°F oven, up to 30 minutes, while you finish the batches.

Let the latkes cool for 2 minutes on the counter; caviar melts and loses its pop on a latke straight from the pan.

Spoon a small dollop of creme fraiche onto the center of each cooled latke.

Top each with a scant 1/2 teaspoon caviar from the tin, using a small spoon rather than metal cutlery, which can give the eggs a metallic taste.

Scatter the chives over the platter and serve within 10 minutes, before the caviar's liquid starts to run.