Start by bringing a large pot of salted water to a boil. Carefully add your small or medium potatoes and cook them until tender—about 20–25 minutes for small potatoes or up to 30 minutes for medium ones. The potatoes should be easily pierced with a fork but not falling apart. Drain them in a colander.

After draining, give the potatoes a few minutes to steam dry in the colander. This essential step allows moisture to escape, ensuring your Ultra Crispy Smashed Potatoes get a lovely crunch later. Let them sit while you prepare your baking tray and preheat the oven.

Once the potatoes have adequately dried, place them on a parchment-lined baking sheet. Use a fork or a potato masher to gently smash each potato until they are nubbly but not completely flattened. Aim for a thickness of about ½ inch.

Allow the smashed potatoes to sit on the tray for an additional 5 minutes to enhance their crispiness.

Drizzle your melted butter and olive oil evenly over the smashed potatoes. Be sure to sprinkle with salt and black pepper.

Preheat your oven to 200°C (390°F). Place the tray of smashed potatoes in the oven. Bake for 45 to 55 minutes, or until they are golden brown and deliciously crispy.

Carefully remove your Ultra Crispy Smashed Potatoes from the oven. Serve them hot, optionally garnished with finely chopped parsley.