Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil
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
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.