Fill a large pot with water and add salt. Bring to a boil and cook the potatoes until fork-tender (20-25 minutes for small, 30 minutes for medium).

Drain the potatoes and let them rest for 5 minutes to dry out.

Place potatoes on a baking tray and smash them with a fork or masher until flattened but intact.

Let the smashed potatoes rest for another 5 minutes for extra drying.

Preheat oven to 200°C (390°F) and drizzle potatoes with melted butter and olive oil. Sprinkle with salt and black pepper.

Bake potatoes in the preheated oven for 45-55 minutes until golden brown and crispy.

Garnish with parsley if desired and serve hot.