Ultra Crispy Smashed Potatoes

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700g / 1.4 lb small potatoes (12 - 14) ((Note 1))

1.2kg / 2 - 2.4lb medium potatoes (6 - 8)

1 tbsp salt ((for boiling))

30g / 2 tbsp unsalted butter (, melted)

1 tbsp olive oil

¾ tsp salt ((for sprinkling))

¼ tsp black pepper

Finely chopped parsley (, optional garnish)

Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
Preheat oven to 200°C/390°F (180°C fan).
Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
Steam dry again: Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
Serve hot, sprinkled with parsley if desired.