Set the baby potatoes in the cream Dutch oven and cover with 1 inch of cold water. Stir in 2 tablespoons of kosher salt, bring to a boil over high heat, then lower to a steady simmer. Cook for 15 to 18 minutes, until a paring knife slides into the center with no resistance.

Drain the potatoes in a colander and tip them back into the empty Dutch oven. Let them sit uncovered for 5 minutes so the surface steam escapes; this keeps them from turning soggy once they hit the oven.

Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil over a white ceramic baking sheet and tilt it to coat the surface. Arrange the potatoes at least 1 inch apart, then press each one flat with the bottom of a sturdy drinking glass until it is about 1/2 inch thick and the skin has split at the edges.

Drizzle the remaining 2 tablespoons of olive oil over the flattened potatoes. Sprinkle evenly with 1 teaspoon kosher salt, the black pepper and the garlic powder if using.

Roast on the center rack for 20 to 25 minutes, until the bottoms are deep gold and the edges have curled and crisped. Do not flip them; the craggy tops are where the crunch lives.

While the potatoes roast, lay the bacon strips in the cream skillet over medium heat. Cook for 7 to 9 minutes, turning once, until deeply browned and crisp. Transfer to a paper towel lined plate and crumble once cool enough to handle.

Pull the sheet from the oven and scatter the shredded cheddar evenly over the hot potatoes. Return the sheet to the oven for 3 to 4 minutes, just until the cheese melts and turns glossy.

Let the sheet rest on the counter for 5 minutes. The cheese sets slightly and the potatoes stay together when you lift one.

Scatter the crumbled bacon evenly over the cheesy potatoes.

Finish with small dollops of sour cream across the tray and a scatter of chopped chives. Serve straight from the sheet pan while everything is still warm.