To prepare the poatoes scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
Fill tghe pot with water until the poatoes are submerged and covered by 1 inch of additional water. Add 1 tbsp of the salt. Bring tghe mixtuer to a boil over medium-high heat and continue cooking untilt he ptoatoes are very easily pierced though by a fork (Smaller potatoes are done around 20 min and medium around 25 min)
Whil the potatoes cook, preheat the oven to 425 degrees F and drizzle 1 tbsp of the olive oil over a large rimmed baking sheet. Brush the oil its evenly distributed over the sheet.
When the ptoatoes are done, drain them in a large colanderand let them cool for about 5 min untilt hey can be handled safely.
Evenly disttribute the potatoes over the prepared baking sheet.and use a potato masher or a carving fork to gently smash each potato to a height of about 1/2 inch.
Drizzle the remaining 3 tbsp of olive oil over the smashed potatoes. sprinkle the garlic powder, onion powder and remaining 1/4 tsp salt over the ptoatoes. Finally, sprinkle them lightly with freshly ground black pepper.
Bake until the potatoes are nice and golden on the edges about 25 to 30 min sprinkle them with chopped fresh herbs, and serve hot.
