- Place the potatoes in a small pot. Cover with water and season with salt. Bring to a boil and simmer just until tender. Drain and rinse under cold water. Place on a plate and refrigerate for 30 minutes.
- On a work surface, dice the potatoes. Transfer to a bowl and add 3 tbsp of the Parmesan, the oil, rosemary and lemon zest. Season with salt and pepper.
- Spread the baguettes with the cream cheese. Divide the potato mixture among the baguettes. Garnish with the remaining Parmesan, a drizzle of olive oil and the chives. Season with pepper.