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Bring 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.
Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection).
Drain the potatoes and let them dry in the colander for 5 minutes or so.
Place 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!
Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.
Bake for 40 minutes or until deep golden and crispy. Do not flip!
Serve hot, sprinkled with parsley if desired.