Ingredients

• 700g / 1.4 lb small potatoes (12–14)
• OR
• 1–1.2kg / 2–2.4 lb medium potatoes (6–8)
  

• 1 tbsp salt (for boiling)
• 30g / 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 3/4 tsp salt (for sprinkling)
• 1/4 tsp black pepper
• Finely chopped parsley (optional, for garnish)

Instructions:

1. Cook the Potatoes:
   • Bring a large pot of water to a boil and add 1 tbsp salt.
   • Cook the potatoes until soft. Small potatoes will take about 20–25 minutes, while medium ones might take around 30 minutes.
   • The skin may split, which is perfectly fine. You can also steam or microwave them if preferred.
2. Preheat the Oven:
   • Preheat your oven to 200°C / 390°F (or 180°C for fan-forced ovens).
3. Dry the Potatoes:
   • Drain the cooked potatoes and let them sit in a colander for 5 minutes to steam off excess moisture.
4. Smash the Potatoes:
   • Arrange the potatoes on a baking tray.
   • Use a fork or potato masher to gently smash each potato, keeping them intact.
   • The thinner you smash them, the crispier they’ll be. A thicker smash will result in fluffier interiors.
   • The more irregular the surface, the crunchier the result!
5. Let Them Steam Dry:
   • Allow the smashed potatoes to sit for another 5 minutes on the tray.
   • This helps them crisp up better when baked.
6. Drizzle and Season:
   • Drizzle melted butter and olive oil over the smashed potatoes.
   • Sprinkle with salt and black pepper.
7. Bake the Potatoes:
   • Bake the potatoes for 45 minutes (if using small potatoes) to 55 minutes (if using medium potatoes), or until they are deep golden and crispy.
   • No need to flip them!
8. Serve:
   • Serve the potatoes hot, garnished with finely chopped parsley if desired.

Notes:

1. Potato Types:
   Both high-starch potatoes (e.g., russets) and waxy potatoes (e.g., red potatoes) work well for this recipe. High-starch potatoes will give a fluffier inside, while waxy potatoes are slightly creamier. Either type will deliver fantastic results!
2. Flavor Additions:
   • Garlic: Avoid adding garlic directly to the butter as it may burn and become bitter. For a mild garlic flavor, smash 2 cloves with the side of a knife, then melt them in butter. Let the garlic infuse the butter, then discard the cloves before using the butter on the potatoes.
   • Herbs: For an herbal infusion, add fresh or dried herbs to the boiling water. This will impart a lovely herbaceous flavor to the potatoes without burning them. Discard the herbs before proceeding with the recipe.

Nutrition
Calories: 37.3 kcal | Carbohydrates: 4.3g | Protein: 0.9g | Fat: 2.8g | Saturated Fat: 1g
Cholesterol: 6.5mg | Sodium: 54.4mg | Potassium: 47.3mg | Fiber: 0.4g | Sugar: 0.7g
Vitamin A: 115 IU | Vitamin C: 0.8mg | Calcium: 5mg | Iron: 0.2mg