Crispy Idaho® Potato Cake | Idaho Potato Commission

Name: Crispy Idaho® Potato Cake | Idaho Potato Commission
Ingredients: 4 1/2 pounds Melissa&rsquo;s Baby Dutch Yellow Idaho&reg; 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

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- Heat oven to 350°F (convection) or 375°F (conventional). - Rinse potatoes. Toss wet potatoes with 1 tablespoon salt. Spread in single layer on sheet pans. Roast until soft, about 30 minutes. Cool...

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Ingredients

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