• 2 pounds small-to-medium red or yellow potatoes
• 1 Tbsp. plus 1/4 tsp. fine sea salt, divided
• 4 Tbsp. olive oil, divided
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• Freshly ground black pepper, to taste
• 2 Tbsp. chopped fresh parsley, chives and/or green onion

1. To prepare potatoes, scrub them clean and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
2. Fill the pot with water until potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced with a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
3. While the potatoes cook, preheat oven to 425 F and drizzle 1 tablespoon olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
4. When the potatoes are done, drain them in a large colander and let them cool for 5 minutes.
5. Evenly distribute potatoes over the prepared baking sheet. Use a potato masher or a serving fork to gently mash each potato to a height of a half-inch. (Thinner potatoes are more crispy.)
6. Drizzle the remaining 3 tablespoons olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder, and remaining 1/4 teaspoon salt over the potatoes. Sprinkle lightly with freshly ground black pepper.
7. Bake until potatoes are golden on the edges, about 25 to 30 minutes. Sprinkle with chopped fresh herbs, and serve hot.

Photo and recipe from Cookie and Kate.