Mom's Crispy Potatoes

1 ½ pounds baby gold potatoes

¼ cup unsalted butter, melted

salt

fresh parsley or chives, minced

Fill a large pot with cold water and stir in a spoonful of salt. Wash potatoes and add to the salted water.

Bring potatoes to a boil over high heat; reduce heat to medium-high and continue to boil until just fork tender.

Drain water and spread potatoes on paper towels to cool.

Place a baking pan in the oven and set temperature to 450°.

Cut a piece of parchment paper roughly the size of your pan and lay it flat on the counter. Brush the paper with melted butter and sprinkle lightly with salt.

Place cooled potatoes on the parchment one at a time, smashing each with a large serving fork as you go (don’t press all the way down, you want them about ¼ inch thick when you’re done).

After all potatoes are smashed, brush their tops with more melted butter and sprinkle lightly with more salt.

Carefully remove hot pan from oven and hold it just below counter height as you quickly slide the parchment with the potatoes onto the pan.

Return the pan to the oven and bake for 25-35 minutes, until brown and crispy.

Garnish with parsley or chives and serve immediately.