Recipe Details and Method
1 bag (1 kg) Smash Em’s, your choice of flavour
3-4 Tbsp (45-60 mL) olive oil
1/2 tsp (2.5 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) coarsely chopped fresh rosemary or thyme
1/2 cup (125 mL) grated Parmesan cheese
Chopped parsley for garnishing if desired
To prevent your knife from slicing all the way through the potato, situate each potato between the thicker ends of a pair of chopsticks. You want to make sure there’s enough intact potato on the bottom for structural integrity. Slice across each potato as thinly as you can, 1/8-inch (0.3 cm) is ideal, and space out each potato evenly on a baking sheet as each one is done.
Heat the oven to 400ºF (200ºC). Drizzle or brush each potato liberally with the oil, getting it in between the slices. Sprinkle with the salt, pepper and rosemary. Bake until starting to crisp on the top, 40-50 minutes. Remove from the oven and sprinkle with the Parmesan cheese and parsley, if desired.