Begin by bringing a large pot of salted water to a rolling boil. Add small potatoes and cook for 20-30 minutes until tender. Drain and let steam for 5 minutes.

Let the potatoes sit in the colander for another 5 minutes to dry out. Preheat your oven to 200°C (390°F).

Line a baking tray with parchment paper. Transfer the dried potatoes to the tray and smash each potato, aiming for a thickness of 1 to 1.5 inches.

Let the smashed potatoes rest for another 5 minutes on the baking tray.

Brush each smashed potato with melted butter and olive oil mixture. Sprinkle with salt and black pepper.

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

Remove from the oven and serve hot, optionally garnished with parsley.