Start by bringing a large pot of water to a boil. Add 1 tablespoon of salt.

Cooking Time: Small potatoes: 20 to 25 minutes. Medium potatoes: 30 minutes It’s okay if the skin splits during cooking. You can also steam or microwave the potatoes if you prefer.

While your potatoes are cooking, preheat your oven to 390°F (200°C).

Once the potatoes are cooked, drain them and let them sit in a colander for about 5 minutes to steam dry. This step is crucial for achieving that perfect crispy texture!

Transfer the potatoes to a baking tray. Using a large fork or potato masher, gently smash each potato, keeping them in one piece. The thickness will determine the texture:

Thinner = crispier

Thicker = fluffier insides Aim for a more nubbly surface to enhance the crunchiness!

Let the smashed potatoes sit on the tray for another 5 minutes. This second drying period will make them even crispier.

Mix together the butter, olive oil, garlic salt and pepper. Using a pastry brush, brush each smashed potato with the mixture. If you have any leftover olive oil mixture, you can add additional once the smashed potatoes come out of the oven.

Place the tray in the preheated oven and bake for 45 minutes for small potatoes or 55 minutes for medium potatoes, or until they are deep golden and crispy. Do not flip them during baking!

Once done, remove from the oven and serve hot. Garnish with finely chopped parsley if desired for an extra touch of color and flavor.