POTATOES: Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the heat to medium-high: cook until the potatoes are tender when pierced with a fork about 12-15 minutes; drain well.

Preheat the oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper. Coat the prepared baking sheet with 1 tablespoon of olive oil.

Add the drained potatoes in a single layer onto the prepared pan. Using a heavy jar or glass smash the potatoes to 1/4 to 1/2-inch thickness, taking care not to fully separate the potatoes.

Drizzle the smashed potatoes evenly with the 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder.

Roast the potatoes until very crispy and browned about 45 minutes or more depending on your oven, watch carefully.

DRESSING: While the potatoes are roasting, prepare the dressing. In a medium bowl, combine the sour cream, mayonnaise, mustard, lemon juice, 1/4 teaspoon pepper, 1 tablespoon dill and 1 tablespoon parsley. Chop the green onions reserving 1 tablespoon for the garnish and add to the dressing. Stir well to combine. Taste for seasoning and adjust as desired.