Peel the potatoes and boil. Then peel and cut into thick slices. Fry flour in the oil, diluted with broth (or hot water) and allowed to boil less. Add mustard, bay leaf, allspice, and black pepper. Finally, put the potatoes and cook 5-10 minutes. Seasoned with vinegar or lemon juice, ground black pepper and salt to taste and sprinkle with chopped parsley.