Start by bringing a large pot of water to a boil and adding 1 tablespoon of salt. Carefully add the small potatoes (700 g) and cook for 20-25 minutes, or until tender. For the medium potatoes (1000 g), boil for about 30 minutes.

While your potatoes are simmering, preheat your oven to 200°C (390°F) or 180°C for a fan oven.

Once the potatoes are boiled, carefully drain them in a colander and allow them to steam dry for about 5 minutes.

Transfer the dried potatoes onto a baking tray lined with parchment paper and smash each potato gently with a fork or masher.

Let the smashed potatoes rest for an additional 5 minutes to dry out slightly.

Drizzle melted butter and olive oil over the smashed potatoes, then sprinkle with salt and pepper.

Bake in the preheated oven for 45 minutes for small potatoes or 55 minutes for medium-sized potatoes until deeply golden brown and crispy.

Remove from the oven and serve hot, garnished with finely chopped parsley.