1. Boil the potatoes in a pot of cold, generously salted water. Cook until just fork-tender, about 12-15 minutes (up to 25 minutes, depending on the size of your potatoes).2. Preheat the oven to 425°F.3. Drain the potatoes, pat dry, and transfer to a baking sheet.4. Using the back of a measuring cup, smash each potato while keeping it in one piece.5. Drizzle the olive oil over potatoes and sprinkle with the sea salt and black pepper.6. Bake the potatoes for 35-40 minutes, or until golden and crispy.7. Meanwhile, make the ranch crema. In a small bowl, stir together the ranch, freeze dried parsley, freeze dried chives, and lemon juice.8. When the potatoes are done, top with the ranch crema and an extra sprinkle of Litehouse Freeze Dried Chives.