Crispy Smashed Dutch Potatoes are like irresistible french fries - crispy and perfectly seasoned - but healthier. Naturally gluten-free and vegan, these little potatoes can be dressed up for a fancier dinner at home but are equally at home next to your favorite comfort-food.
Set a rack in the upper 1/3 of oven and preheat oven to 425F.
While oven is preheating, place potatoes whole in a pot. Add water so that potatoes are covered by 1-2 inches. Add 1 1/2 tsp. kosher salt. Bring water to a boil. Continue to cook until potatoes are fork tender, about 10-15 minutes.
When potatoes are cooked throughout, drain water from pot and allow potatoes to sit until cool enough to handle, about 5 minutes.
Coat baking sheet (lined with foil if you'd like) with 1-2 Tbs. of the olive oil. Transfer potatoes to a baking sheet. Smash with a potato masher, so that potatoes are about 1/2-inch thick, smashed but still mostly together.
Brush or drizzle remaining 3 Tbs. olive oil over potatoes. Sprinkle with garlic powder, remaining 1 1/2 tsp. kosher salt, and black pepper.
Bake in preheated oven for 20-25 minutes, until potatoes are crispy along edges.