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Preheat oven to 425℉.
Wash potatoes and place them in a large pot.
Cover with water until there is an inch of water above the potatoes.
Add salt and bring to a boil.
Boil for 15-20 minutes, or until fork tender.
Drain potatoes and allow them to cool until you can handle them.
Brush a baking sheet with 1 tablespoon of olive oil.
Place the potatoes on the baking sheet and smash each one with the bottom of a measuring cup or glass. Potatoes should be about ½ inch thick.
Allow the smashed potatoes to cool for 5 minutes.
Brush each potato with remaining olive oil.
Sprinkle with garlic powder and onion powder.
Bake for 25-30 minutes or until the potato skin is crispy.
Then, broil for 2-3 minutes until the edges of the potato skin start to turn golden brown.
Remove from oven and sprinkle with black pepper and chives.
Serve with sour cream or your favorite dipping sauce.