Ultra Crispy Smashed Potatoes

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, microwave, or pressure cook them.

Preheat oven to 200°C/390°F; Convection - 180°C/360°F.

Steam Dry:
Drain the potatoes and let them dry in the colander for 5 minutes or so.

Smash!
Place the potatoes on the tray, then use a large fork, potato masher, or glass 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, which 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.