1. First, prepare the potatoes. Add the bag of potatoes whole into a pot of heavily salted water and bring to a boil. Cook until fork tender—about 30 minutes.
2. Pre-heat the oven to 425º
3. When the potatoes are fork-tender, remove them carefully, and drain. Place on a baking sheet lined with parchment.
4. When they are cool enough to handle, score each potato with a sharp knife and then smash to flatten using the bottom of a glass or a meat tenderizer to about 1/4 – 1/2″ thick.
5. Season with salt and pepper and a few dried red pepper flakes. Add some freshly grated parmesan.
6. Bake until crispy golden brown—about 30 minutes.
7. While the potatoes are baking, prepare the dipping sauce.

Make the Dipping Sauce

1. Soak the cashews in hot water for about 15 minutes, then drain.
2. Add the ingredients to a high-powered blender or food processor and blend until completely smooth.