Preheat the oven to 450 degrees F.
In a large stockpot, place the potatoes and cover with water.
Add salt to taste and bring the water to a boil. Boil for 5 minutes, then reduce the heat to medium. Cover and simmer for 10-12 minutes, or until fork tender.
Drain the water from the pot, then add the avocado oil, garlic powder, and pepper. Replace the lid, grab the handles, and toss the potatoes to combine. Pour them onto the baking sheet.
Grab another baking sheet, lay it over the baking sheet with the potatoes and smash the potatoes.
Drizzle with extra avocado oil and salt, if desired, and bake for 30-35 minutes, or until crisp. Serve immediately.