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Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.
Place the potatoes and 2 teaspoons 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, about 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, smoked paprika, remaining 1 teaspoon salt, and freshly ground black pepper.
Roast for 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway through.
Season to taste with more sea salt or flaky sea salt, and garnish with chives and dill.