Start by placing your small or medium potatoes into a large pot and covering them with cold, salted water. Bring the water to a boil over high heat and let the potatoes cook for 20 to 30 minutes, or until fork-tender.

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

Once the potatoes are cooked, carefully drain them in a colander and let them steam dry for about 5 minutes.

Transfer the dried potatoes to a baking tray lined with parchment paper. Using a fork or a potato masher, gently smash each potato down until they are nubbly but still intact.

Allow the smashed potatoes to sit for another 5 minutes after smashing.

In a small bowl, combine the melted butter and olive oil. Drizzle this mixture generously over the smashed potatoes.

Place the tray in the preheated oven and bake for 45 to 55 minutes, or until they turn a deep golden brown and become wonderfully crispy.