Cut 2 peeled potatoes into rounds that are ¾ inch (1 cm) thick

Heat a large fry pan with a medium heat and add in ⅓ cup (80 ml) extra virgin olive oil

After 2 minutes add in the rounds of potatoes into the pan, make sure they´re all in a single layer, cook in batches, fry for 3 minutes per side, just enough to slightly fry them, once they are all cooked, season with sea salt & black pepper and set aside

Using the same pan with the same heat, add in 1 onion rougly diced and 4 cloves garlic roughly minced, mix with the olive oil, after 3 minutes and the onion is translucent, add in 1 tbsp (8 grams) all-purpose flour and continue to mix, after 2 minutes add in ½ cup (118 ml) white wine, ¼ cup (15 grams) finely chopped parsley and season with sea salt & black pepper, mix until you form a thick sauce

Once the sauce has thickened, add the slices of fried potato back into the pan, they can be stacked above each other, then add in 2 cups (475 ml) vegetable broth and bring to a boil, place a lid on the pan and simmer on a medium heat

After simmering for 20 minutes, remove the lid, there should be some broth left but the potatoes fully cooked, just pierce with a toothpick, if it easily goes in, they are done, remove the pan from the heat

Transfer the potatoes into a serving dish, spoon the left over sauce in the pan over the potatoes and sprinkle with freshly chopped parsley, enjoy!