Crispy Idaho® Potato Cake


  • 4 1/2 pounds Melissa’s Baby Dutch Yellow Idaho® potatoes, 1-2 inches diameter (about 60 potatoes) 
  • Zest of 6 lemons
  • 3/4 cup lemon juice, fresh squeezed
  • 3/4 cup olive oil, plus more for cooking
  • Salt and pepper
  • 3 cups Parmesan cheese, grated
  • 6 tablespoons fresh horseradish, grated
  • Chopped parsley or snipped chives for garnish


  1. Heat oven to 350°F (convection) or 375°F (conventional).
  2. Rinse potatoes. Toss wet potatoes with 1 tablespoon salt. Spread in single layer on sheet pans. Roast until soft, about 30 minutes. Cool to room temperature.
  3. With the back of a spatula or palm of hand, press potatoes to about 1/2-inch thick, just until skin splits. Use immediately or cover and refrigerate up to one day.
  4. To prepare lemon vinaigrette combine lemon zest, juice and olive oil in a covered container and shake well. Season to taste with salt and pepper. Reserve for serving.
  5. Combine Parmesan and horseradish. Heat a non-stick skillet with a thin coating of olive oil over medium heat.
  6. Place 10 smashed potatoes in the skillet. Cook over medium heat until potatoes are golden brown on one side, 2-3 minutes. 
  7. Sprinkle 1/2 cup Parmesan mixture evenly over potatoes. Cook about 2 minutes until cheese melts and crisps on edges. Slide potatoes onto a plate. Invert into skillet to brown the other side. Cook just until cheese is crispy, watching carefully to prevent burning.
  8. Drizzle 2-3 tablespoons lemon vinaigrette on a serving plate. Slide potatoes onto plate. Sprinkle with parsley or chives. Serve warm.
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Yield: 12 Servings

Brian Malarkey
Herb & Wood
San Diego, CA

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