Smashed Potatoes with Ranch-Lime Crema

Preheat oven to 400 degrees F. In a large saucepan, cover potatoes with two inches of water and boil until fork-tender, then drain and let cool. Once cool enough to handle, use a potato smasher to lightly smash potatoes, then transfer to a parchment-lined baking sheet and drizzle generously with olive oil and season with salt and pepper. Roast until crispy, about 20 minutes. Meanwhile, make the crema: In a small bowl, mix together sour cream, lime juice, and ranch seasoning. Serve with smashed potatoes.