Bring a large pot of water to a boil, then add in a big pinch of salt and the potatoes. Boil potatoes for about 15-20 minutes, or until easily pierced with a fork.

Preheat oven to 425° Fahrenheit.

Drain potatoes from water and let cool slightly, then transfer to a large baking sheet. Use a bowl, mug, or a heavy glass to smash each potato until they’re about ¼-inch thick.

Drizzle potatoes with olive oil, then sprinkle with garlic powder, onion powder, and a pinch of salt. Roast for 20-25 minutes, or until golden brown and crispy.

Remove potatoes from oven and top each smashed potato with about 2 teaspoons of sauce and a tablespoon of grated cheese. Then, finish each potato off with a sprinkling of dried oregano, and roast for an additional 5-10 minutes or until cheese is melted and bubbly.