Fill a large pot with water and add 1 tablespoon of salt. Bring to a boil, then add 700g of small potatoes. Cook until fork-tender, about 20-25 minutes. Drain and set aside.

Preheat your oven to 200°C (390°F) or 180°C (fan).

Place the cooked potatoes in a colander to steam dry for about 5 minutes.

On a baking tray lined with parchment paper, carefully place the potatoes and smash them to a thickness of about 1-2 cm.

Let the smashed potatoes sit for an additional 5 minutes to steam dry again.

Drizzle the smashed potatoes with 30g of melted butter and 1 tablespoon of olive oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper.

Bake for 45-55 minutes, until deep golden brown and crispy. Do not flip them during baking.

Remove from the oven and let cool slightly. Serve hot, optionally garnished with chopped parsley.