Preheat the oven to 400° F. Line a large baking sheet with parchment paper.
Scrub and wash the russets well, then dry. Slice the potatoes into ⅛-inch thick slices. Add the potato slices to the 2 tablespoons of vegetable oil in a large bowl. Toss the potato slices gently to combine them with the oil.
Lay the slices out on the parchment paper so that they are touching but not overlapping. Sprinkle 1 teaspoon of the salt and the teaspoon of black pepper over the potatoes.
Roast the potatoes until the slices are browned and crispy, about 40 minutes and use tongs midway through the baking to turn the slices over. Once crispy, remove the slices to a paper towel lined cooling rack and gently blot off the excess oil.
Assemble the canapés:
Once cool enough to handle, arrange the roasted potatoes slices flat on a serving tray.
Sprinkle the remaining teaspoon of salt over the potatoes. Top each potato slice with about 2 teaspoons of the bacon jam.
Use a grater to shave Parmesan over the tops of the canapés.
Makes about 30 canapés, depending on thickness of slices.