Cover potatoes with cold water in saucepan. Boil until almost tender, around 10 15 minutes.
In a small bowl mix Parmesan cheese, garlic, shallot, orange zest, salt and pepper.
Drain and place potatoes on a large plate. Smash lightly each potato with a potato masher or bottom of a glass, trying to keep potatoes intact.
Heat olive oil in a large heavy skillet over medium-high heat until it shimmers. Place the potatoes delicately into the skillet, lower heat to medium-low and cook until golden brown, about 10 minutes. Turn once and cook until golden brown, about 10 minutes.