1-First, grab your potatoes and get them boiling in a pot of water with that tablespoon of salt. For small ones, let them cook for 20 to 25 minutes until they’re soft; medium ones might need about 30 minutes. If you don’t want to boil, you can steam or microwave them instead to save time.

2-Once done, drain the potatoes and let them sit in a colander for five minutes to steam dry this step is crucial for crispiness. Next, lay them out on a tray and gently smash each one with a fork or masher. Keep them in one piece; go thinner for more crunch or thicker for a fluffier center, then let them dry for another five minutes.

3-Now, drizzle on the melted butter and olive oil, and sprinkle with the 3/4 teaspoon salt and 1/4 teaspoon black pepper. Pop them in the oven preheated to 200°C (390°F), or 180°C if using a fan, and bake for 45 minutes for small potatoes or up to 55 minutes for medium ones. No need to flip them just wait until they’re deep golden and crispy. Serve hot with a bit of parsley on top if you like.