2 1/2 lb Red Bliss potatoes, quartered
2 tbsp rinsed capers
1/2 cup thinly sliced roasted red peppers
2 cloves garlic, chopped
1/2 cup balsamic vinegar
2 tbsp sugar
1 tsp red pepper flakes
6 oil-packed anchovies, minced
1 cup extra-virgin olive oil
1/4 cup chopped fresh mint, plus torn leaves for garnish
freshly ground black pepper
1/4 cup grated Parmesan cheese
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