Place the baby gold potatoes in a large pot, cover with water, add kosher salt, and boil for about 20 minutes until fork-tender. Drain and cool slightly.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and drizzle with olive oil.

Smash each potato on the prepared baking sheet to about ½ to ¼ inch thickness, keeping the centers slightly thicker.

Drizzle the smashed potatoes with olive oil and sprinkle with salt, garlic powder, onion powder, and cracked black pepper, ensuring even coating.

Bake in the oven for 30 to 45 minutes until golden brown and crispy.

Garnish with sliced green onions before serving and enjoy warm.