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Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart.
Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender.
Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes.
Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to 'smash' them.
Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper.
Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness.
Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip.
In a small bowl, mix together sour cream, cheddar cheese, garlic, and pepper. Top the potatoes with the dip or dip the potatoes into the dip.