Herbed Hassleback Smash Em’s

Herbed Hassleback Smash Em’s

  • Preparation Time: 10 minutes
  • Cooking Time: 40-50 minutes
  • Servings: 6-8
  • Total Time: 60 minutes
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.

Array Photo

About the Chef

Karen Barnaby is an award winning chef, product development consultant, food photographer, cooking teacher, author of four solo and five collaborative cookbooks, and Vancouver Sun Food columnist with a low tolerance for food snobs, whiners, and picky eaters. Karen started cooking in Ottawa 45 years ago and her passion took her to Toronto work at the Rivoli and David Wood Food Shop, then to Vancouver at The Raintree, then The Fish House in Stanley Park. In between, she's made guest chef appearances in Mexico, Japan, China and Hong Kong. When not working, she carves spoons, messes about in the fibre arts, travels and hones her photography skills.

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