Parmesan Potatoes

Ingredients

• 2 kg large waxy potatoes
• 6 tbsp white balsamic vinegar
• 100 ml olive oil
• 40 ml vegetable broth
• 1 tbsp mustard
• 1 tsp sugar
• Salt
• ground pepper
• 3 tbsp chopped parsley
• 5 garlic cloves
• 100 g parmesan cheese (chunk)
• parsley

Instructions

1. 1.

   Peel, wash, and thinly slice the potatoes. Boil in salted water for 5-6 minutes until al dente; drain and set aside.

2. 2.

   Whisk vinegar with vegetable broth, olive oil, and mustard. Season with salt, sugar, and pepper. Peel garlic and slice thinly. Stir parsley and garlic into the dressing.

3. 3.

   Spread about half of the potato slices in a shallow bowl and drizzle with half of the dressing. Grate parmesan into mini-slices with a microplane and sprinkle over the potatoes. Add remaining potatoes on top and drizzle with the rest of the dressing. Finish with extra parmesan and garnish with parsley leaves if desired.