To boil the potatoes, first scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a pot and cover with water (so they are all just about covered). Add a teaspoon of salt. Bring to a boil over medium heat and continue cooking until the potatoes are easily pierced through by a fork. It will take 20-30 minutes depending on the size of the potatoes. Drain and let them cool for a few minutes.

Preheat the oven to 425F/215C and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.

Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a fork to gently smash each potato to a height of about ½ inch.

Drizzle the remaining 2 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, and a pinch of salt and pepper over the potatoes.

Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh spring onion, and serve hot.