Preheat the oven to 425°F and coat two baking sheets generously with olive oil.

Place the small yellow potatoes and 1 teaspoon of sea salt in a large pot. Fill the pot with enough water to cover the potatoes by about an inch. Bring to a boil and cook the potatoes until fork-tender, about 15 to 20 minutes.

Drain the cooked potatoes and allow them to cool slightly. Transfer each potato onto the oiled baking sheet and gently smash each potato down until about ¼-inch thick using the back of a measuring cup.

Drizzle the smashed potatoes with extra-virgin olive oil. Sprinkle over garlic powder, onion powder, remaining salt, and black pepper. Roast in the oven for 25 to 35 minutes, until golden brown and crisp, rotating pans halfway through.

Once done, season with more sea salt, flaky sea salt, or freshly chopped herbs. Sprinkle Parmesan cheese over the hot potatoes to melt slightly.