Ingredient

• 2 pounds small yellow potatoes
• 2 teaspoons sea salt, divided
• 2 tablespoons extra-virgin olive oil, plus more for the pans
• 1½ teaspoons garlic powder
• ¾ teaspoon onion powder
• Freshly ground black pepper
• 1 tablespoon finely chopped fresh herbs, parsley, chives, and/or dill
• Flaky sea salt, optional
• Parmesan cheese, optional

Direction

1. Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.
2. Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.
3. Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.
4. Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.