Coat potatoes lightly in oil and bake on parchment paper on a sheet tray at 350F under potatoes are cooked through.
Allow potatoes to cool at room temperature.
Combine the shallots and garlic with lime juice and olive oil and whisk together.
Add the finely chopped almonds, parmesan cheese, chopped cilantro, and grated parmesan cheese.
Season with salt and freshly ground black pepper to taste.
Smash each potato gently with your hand, but keep flatted pieces of potato together in large chunks.
Fry in 350F oil until golden brown.
Drain potatoes on paper towels and season with salt.
Serve the potatoes in dishes, and garnish with dollops of the almond gremolata.
