Summary

Ingredients

• 1 kg potato (s), mainly waxy
• 2 large lemon (s)
• 0.1 liters olive oil
• 0.2 liters vegetable stock
• clove Garlic (s) (amount according to taste)
• salt and pepper
• 1 pinch (s) sugar
• some nutmeg
• 2 bunches parsley, smooth

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Instructions

1. Wash the potatoes with the skin well and brush off. Heat salt water and cook the potatoes until cooked. Then let it cool down briefly.
2. Cut the garlic cloves into fine pieces. Squeeze the lemons. Mix everything with olive oil and a little broth (possibly less than 0.2, depending on your taste) to a vinaigrette and season with salt, pepper, sugar and nutmeg.
3. It is best to place the potatoes in a shallow bowl and press down with a fork (or use a knife to cut the peel a little deeper crosswise). Pour the marinade over the potatoes, mix everything slightly and let it steep for about 10 minutes. The liquid should be well absorbed by the potatoes. Chop the parsley, mix with the potatoes and season again with salt and pepper.