Crispy Smashed Potatoes with Cilantro Lime Crema & Queso Fresco

Preheat oven to 425°F. Line a baking sheet with parchment paper. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well and let stand for 5 minutes to release excess steam. Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or measuring cup, gently smash each potato to about 1/2-inch thickness. Spray potatoes with olive oil and season with garlic powder, salt, and pepper. Roast for 25 to 30 minutes, or until golden and crispy around the edges. While the potatoes roast, prepare the cilantro lime crema. In a blender, combine crema, cilantro, lime juice, and salt. Blend until smooth and pale green. Transfer the potatoes to a serving platter. Drizzle with cilantro lime crema. Sprinkle with queso fresco and a few small cilantro leaves. Serve immediately with extra cilantro lime crema on the side.