Ingredients:

• 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

Directions:

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.