Begin by bringing a large pot of salted water to a boil. Add your small or medium potatoes and reduce the heat to a gentle simmer. Cook them for about 20-30 minutes, or until they’re easily pierced with a fork.

While the potatoes are cooking, preheat your oven to 200°C (390°F) or 180°C (360°F) for fan-assisted ovens.

Once your potatoes are fork-tender, drain them in a colander and let them rest for about 5 minutes.

Transfer the potatoes to a baking tray lined with parchment paper. Using a fork or a potato masher, gently press down on each potato until it flattens into a rugged, nubbly surface.

Let the smashed potatoes sit for another 5 minutes to dry further.

Drizzle the melted butter and olive oil evenly over each one, then sprinkle with salt and pepper to taste.

Slide the tray into the preheated oven and bake for 45-55 minutes or until beautifully crisp.