Cut larger potatoes in half and leave smaller potatoes whole (see photos). Cover potatoes in a large pot with water by 1 inch. Add 1 tsp salt. Bring to a boil and let simmer for 20 minutes.
Preheat oven to 425 F.
Drain potatoes and let them cool for 5 minutes so you can handle them. Do not cool longer as the potatoes will continue to cook.
Smash potatoes one at a time under a plate. Place on a parchment lined baking sheet (this may require two sheets), drizzle with olive oil and sprinkle with garlic powder, salt and pepper. Bake in the preheated oven for 25-30 minutes.
While the potatoes roast, mix together all the ingredients for the sauce. Taste test the sauce and add the Peruvian chile paste to your desired level of heat. The garlic will leave little lumps, blend it with a wand blender if desired to remove the lumps.
Serve the potatoes with the sauce.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/crispy-smashed-potatoes-with-creamy-peruvian-chile-sauce/