1. Preheat convection oven to 400°F (regular oven 450°F). 2. Microwave potatoes and let sit for about 10 minutes. 3. Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. ( I use a nonstick silicone mat). 4. Drizzle the foil or mat with olive oil, and sprinkle Papa Joe’s Salt to cover. 5. Place potatoes onto the foil or mat. Fold a dishtowel or paper towel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them. 6. Drizzle each potato with olive oil. Then lightly sprinkle Papa Joe’s Salt, parmesan cheese, and then shredded cheese over potatoes. 7. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally.