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In a large pot, add 6 cups of water and 1 teaspoon of salt. Add the yukon gold potatoes, and bring to a boil. Reduce the heat, and allow the potatoes to cook for 20 to 30 minutes depending on the size of the potatoes, until fork tender.
Meanwhile, line a baking sheet with parchment paper, and preheat the oven to 400F.
Drain the water, and place the potatoes on the baking sheet dispersed at least 1 inch apart. Using a butter knife, make a soft slice about halfway through each potato. Then, using the bottom of a cup or a mug, smash each of the potatoes down. Season with salt, garlic powder and pepper as desired. At this time, you can drizzle with olive oil if desired for a more crispy potato, but it's not necessary.
Place in the oven, and bake for 30 to 40 minutes until the potatoes are crispy. Enjoy with the PlantYou green goddess dressing