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jillianchandler
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Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, 12 to 15 minutes; drain.
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment or foil.
Coat the prepared baking sheet with 1 tablespoon olive oil. Add potatoes in a single layer onto the pan. Using a heavy bottomed jar or glass, smash potatoes to ¼ to ½ inch thickness, taking care not to fully separate the potatoes. Drizzle smashed potatoes evenly with remaining oil; sprinkle with remaining teaspoon salt, ½ teaspoon pepper and garlic powder.
Roast potatoes in the preheated oven, until very crispy and browned, about 30 minutes.
While potatoes are roasting, prepare the dressing. Combine remaining ¼ teaspoon pepper with sour cream, mayonnaise, mustard, lemon juice, dill, and parsley. Reserve 1 tablespoon green onion for garnish; add remaining green onions to the sour cream mixture. Stir well to combine. Taste for seasoning and adjust as desired.
Reserve ¼ cup crispy potatoes for topping and stir remaining potatoes with dressing until well coated. Add to a serving dish and top with reserved green onion, crispy potatoes, and more dill and parsley as desired.