In a pot of boiling salted water add in the purple potatoes. Let them cook until fork tender, about 10-15 minutes

Preheat your oven to 400 degrees F

On a sheet tray lined with parchment add the cooked, drained, and slightly cooled potatoes

Using a fork smash down the potatoes slightly, trying to keep them intact as much as possible

Drizzle the tops with grapeseed oil and sprinkle with salt, pepper, onion powder, and garlic powder

Put into the preheated oven and bake for 30 minutes until the outside is slightly crispy 

While those are cooking make the crema by combining the sour cream, chopped fresh cilantro, and lime juice

Once the potatoes are out of of the oven drizzle the top with the crema and sprinkle the top with queso fresco and more chopped fresh cilantro

Yum!