Step 1

Rinse any dirt or debris from the potatoes. Remove any eyes from the potatoes with a paring knife.

Step 2

Add the potatoes to a 4 to 5-quart stock pot. Cover the potatoes with water 1½ to 2 inches above the layer of potatoes. Add 1 tablespoon of kosher salt. Cook for 15 minutes on high heat or until the potatoes are fork-tender. A few minutes before you are ready to drain the potatoes, preheat the oven to 425°F.

Step 3

Carefully drain the potatoes with a colander. Allow the potatoes to rest for 5 to 7 minutes to cool down.

Step 4

Line a baking sheet with heavy-duty aluminum foil. Spray with olive oil or nonstick cooking spray. Set it aside.

Step 5

Add the potatoes to a large heat-safe bowl. (You can also use the stock pot you boiled the potatoes in.) Drizzle 2 tablespoons of extra-virgin olive oil over the potatoes. Toss to coat completely.

Step 6

Place 4 or 5 potatoes in 1 row (Depending on how small the potatoes are). You can use a potato masher, a flat-bottomed glass/coffee cup coated in extra virgin olive oil (to keep the potatoes from sticking to the bottom), or even a fork to gently “smash” the potatoes. Repeat the process for the remaining potatoes.

Step 7

Drizzle the remaining 1 tablespoon of extra virgin olive oil over the smashed potatoes.

Step 8

Sprinkle the remaining kosher salt, onion powder, and cracked black pepper over the potatoes. Bake for 25 to 30 minutes or until the potatoes are golden brown. Garnish with freshly chopped chives and serve while hot.