Start by washing your potatoes thoroughly. Boil them in salted water for 15-20 minutes until they are fork-tender, then let them cool slightly to make smushing easier.

Preheat your oven to 425°F (220°C). Arrange the potatoes on a baking sheet, then gently smash each one with the bottom of a glass or potato masher until they’re about ½ inch thick.

Drizzle the smashed potatoes with olive oil, then sprinkle with garlic powder, salt, and pepper. Roast them in the oven for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy.

In a mixing bowl, combine mayonnaise, Dijon mustard, chopped herbs, and your choice of lemon juice. Mix well and adjust seasoning to taste for that perfect tanginess.

Toss the warm, crispy potatoes with the dressing while they’re still warm for optimal flavor absorption. If you prefer it cold, feel free to chill it before serving.