Cut the potatoes in thirds - or if you have very large sweet potatoes, even 4 or 5 pieces. I like to leave the skin on, but feel free to peel them!

Preheat the oven to 450 degrees F.

Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Boil the potatoes until they are just barely fork tender, about 10 to 15 minutes. Strain the potatoes and let them cool slightly.

Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece.

Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt, pepper, chili powder and garlic powder.

Place the sheet in the oven and roast the potatoes for 25 minutes, or until golden and crispy.

Remove and drizzle with the chili garlic sauce. Top with a crumbling of feta cheese and herbs. Serve immediately.