· 700 g / 1.4 lb small potatoes ((Note 1))· 50 g / 3 tbsp unsalted butter (, melted)· 1 tbsp olive oil· Salt and pepper· Finely chopped parsley (, optional garnish)
Step 1Bring a pot of water to the boil. Cook potatoes until soft - small ones should take around 20 to 25 minutes, large ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.Step 2Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection).Step 3Drain the potatoes and let them dry in the colander for 5 minutes or so.Step 4Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. More nubbly surface = better crunch!Step 5Leave on the tray to steam dry for 5 minutes or so - makes them crispier!Step 6Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.Step 7Bake for 40 minutes or until deep golden and crispy. Do not flip!Step 8Serve hot, sprinkled with parsley if desired.