In a large pot, add the potatoes and cover with cold water. Bring the potatoes to a boil, and cook for 8-10 minutes until fork-tender.

Drain, set aside, allow potatoes to cool for about 30 minutes. Alternatively, you can run them under cold water for a few minutes to cool.

Once potatoes are cool enough to handle, place each one in your palm and lightly smash them. Place smashed potatoes in a large mixing bowl. Repeat until all potatoes are smashed.

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet pan with parchment paper.

In the bowl with the potatoes, add the olive oil, garlic powder, onion powder, black pepper, and red chili flakes (if using). Gently toss until potatoes are coated. Place the potatoes in an even layer on the baking sheet. Bake for 30 minutes, flipping halfway. Potatoes will become crisp and lightly browned on the outside.

Remove from oven, and toss with lemon juice and fresh parsley. Serve hot.

Refrigerate any leftovers in an airtight container, and enjoy within 2 days.