Place potatoes in a pot, cover with water, and boil for 15 minutes, until fork-tender. Drain and cool for 5 minutes.

Heat the oven to 450°F. Line a baking sheet with parchment.

Place each potato on the sheet and gently flatten it with a glass.

Brush with oil, then sprinkle with garlic powder, salt, and pepper.

Bake for 25 minutes, flipping once, until crisp and browned.

Top with vegan sour cream and chives before serving.