1-First, boil a pot of water with 1 tablespoon salt and cook the potatoes until they’re soft. That takes about 20-25 minutes for small ones or 30 minutes for medium. Once done, drain them and let them dry for 5 minutes in a colander. Preheat your oven to 200°C (390°F), or 180°C for a fan oven, to get it nice and hot.

2-Next, arrange the potatoes on a tray, making sure they don’t touch each other for even crisping. Gently smash each one with a fork or masher to keep them in one piece thinner ones get super crispy, while thicker ones stay fluffy inside. Let them steam dry on the tray for another 5 minutes to amp up that crunch factor.

3-Then, drizzle the melted butter and olive oil over the potatoes, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Pop them in the oven and bake for 45 minutes for small potatoes or 55 minutes for medium, until they’re deeply golden and crispy. Serve them hot, maybe with a garnish of finely chopped parsley for a fresh touch.