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Wash and clean potatoes with peel and cook in a saucepan covered in water until tender. Drain and leave to cool until you can touch by hand.
Preheat oven to 220C/425F.
Prepare a shallow baking dish with baking paper.
Place the potatoes on the baking paper and use a glass to smash them down (the thickness of the potatoes makes a difference on how crunchy they will become – thinner will be crunchier).
Drizzle the tops with melted butter, season with onion and garlic powder, then drizzle with a little olive oil and season with salt and pepper.
Roast the potatoes on the top shelf of the oven for 35-40 minutes until they are golden brown and the edges are crispy.
Garnish with fresh chopped parsley before serving.
Enjoy!
