- 4 cups red-skinned new potatoes
- 3 Tbsp. extra virgin olive oil
- 4 Tbsp. red wine vinegar
- 1 Tbsp. Dijon mustard
- 1/4 cup Parmesan cheese
- 1/2 tsp. salt
Preheat oven to 425 degrees. Wash and dry the potatoes. Place potatoes on a baking sheet and sprinkle with olive oil. Toss to coat, and spread them out. Season with salt and pepper. Cook for 30 minutes.
While the potatoes are cooking, whisk the vinegar, salt and mustard together in a small bowl. Remove the potatoes from the oven, smash them down with a measuring cup for second baking sheet. Pour vinegar mixture and cheese evenly over the potatoes and return them to the oven.
Cook for 5-7 more minutes, until cheese has crusted onto the potatoes and turns golden.