Preheat the oven to 450°F (230°C).

Wash and scrub the potatoes, then place them in a large pot and cover with water.

Add 1 teaspoon of salt to the water and bring to a boil.

Cook the potatoes until fork-tender, about 15-20 minutes.

Drain the potatoes and let them cool slightly.

Line a baking sheet with parchment paper.

Place the potatoes on the baking sheet and gently smash each potato with a fork or the bottom of a glass.

Drizzle the smashed potatoes with olive oil and sprinkle with garlic powder, onion powder, black pepper, and additional salt if desired.

Bake in the preheated oven for 20-25 minutes, or until the edges are crispy and golden brown.

Remove from the oven and garnish with chopped parsley before serving.