Wash the potatoes and place them in a large saucepan. If the potatoes are very large, cut them in half. Fill the saucepan with enough cold water to cover them. Salt the water and bring to a boil over high heat. Cook until potatoes are fork tender. Drain the potatoes and slice them into ¼-inch slices.

Heat the olive oil in a large saute pan over medium heat. Add the pancetta and cook until crisp. Add the onion to the pan and cook until softened. Add the mustard, vinegar, chicken stock, and dried cranberries and stir to combine. Cook 3-4 minutes until liquid is reduced by half. Add the sliced potatoes along with the parsley and salt and pepper to taste. Toss to combine all ingredients well.

To serve, transfer the potatoes to a serving platter and crumble the goat cheese on top. Garnish with the remaining parsley. Serve warm.