Boil a pot of salted water and place potatoes in, boiling until tender (about 20 minutes, depending on size of potatoes).
Drain from water and let cool slightly.
On a baking sheet, place potatoes. Using the bottom of a large glass, squish until the potatoes are relatively flat.
Coat generously with walnut oil (or another oil that can stand the high heat). Sprinkle with salt and pepper to your liking.
Roast at 425F in the oven until golden and crispy (about 40 minutes for me).
While the potatoes are cooking, char a lemon in a cast iron skillet. Sear until golden brown on the cut sides.
When the potatoes are finished roasting and are golden and crispy, drizzle with lemon squeeze.