Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt. Gently place your small potatoes in the water and cook them until they're tender and can be easily pierced with a fork (about 20 or 25 minutes).

While the potatoes are boiling, preheat your oven to 390°F (or 350°F if you're using a convection oven).

Once the potatoes are cooked, drain them well and let them sit in the colander for about 5 minutes to allow moisture to evaporate

Transfer your potatoes to a large baking sheet. Now, here's the fun part—take a large fork or potato masher and press down on each potato until it's flattened but still in one piece. Thinner potatoes will be more like chips, while a bit thicker will give you a fluffy interior.

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

Drizzle the melted butter over the potatoes, followed by the olive oil. Sprinkle with the remaining kosher salt and freshly ground black pepper.

Slide the baking sheet into your preheated oven and bake for about 45 to 55 minutes, or until the potatoes are a deep golden brown and crispy. There's no need to flip them.

Remove the potatoes from the oven and, if you like, sprinkle them with some finely chopped fresh parsley.