Place your cleaned potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until they are fork-tender (usually 15-20 minutes). Drain and let steam dry for 5 minutes.

Preheat your oven to 425°F (220°C). Place your drained, steam-dried potatoes on a large baking sheet lined with parchment paper. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it flattens.

In a small bowl, mix your melted butter, olive oil, minced garlic, salt, and pepper. Brush this mixture generously over each smashed potato.

Bake for 25-30 minutes until golden brown and crispy. If desired, flip them halfway through for extra crunch.

Remove from the oven and immediately sprinkle with fresh chopped parsley and a little extra sea salt. Serve hot!