1-Gathering and Boiling the Potatoes: First, grab your 700g to 1.2kg of small or medium potatoes and rinse them well. You’ll boil them in a pot of water with 1 tablespoon of salt for 20-25 minutes if they’re small, or about 30 minutes if medium, until they’re soft but still hold their shape. This step builds flavor and makes them easy to smash later. Once done, drain the potatoes and let them steam dry for 5 minutes to remove extra moisture this helps with crispiness.

2-Smashing and Seasoning: Next, preheat your oven to 200°C (390°F) and get a baking tray ready. Place the drained potatoes on the tray and gently smash each one with a fork or masher, keeping them in one piece to create that textured surface. Let them steam dry again for another 5 minutes on the tray. Now, drizzle on the 30g of melted unsalted butter and 1 tablespoon of olive oil, then sprinkle with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper.

3-Baking and Serving: Bake the potatoes in the preheated oven for 45 minutes if they’re small or 55 minutes if medium, without flipping them, until they’re deep golden and crispy. Each serving, about 58g or one potato from a batch of 12, has around 85 calories, so it’s a light option too. Once out of the oven, serve them hot and sprinkle with finely chopped parsley if you like.