Summary

Ingredients

• 600 g potato (s), small new ones
• Salt and pepper, from the mill
• 2 tablespoon olive oil, extra virgin
• 4 cloves garlic
• 400 g cherry tomato (s)
• 2 tablespoon Aceto balsamico di Modena
• 4 tablespoon vegetable broth
• 4 tablespoon oil (rapeseed oil), cold-pressed
• 1 handful basil

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Instructions

1. Thoroughly scrape and wash unpeeled potatoes with a stiff kitchen brush or knife. Cook in plenty of boiling salted water for about 8 minutes, drain into a sieve and let cool down. Halve the potatoes lengthways. Heat the olive oil in a large pan, add the potato halves. Peel the garlic cloves, cut into slices, mix with the potatoes. Fry everything while stirring for 6 to 8 minutes until golden brown. Wash the cherry tomatoes, pat dry with kitchen paper and cut in half. Add the tomatoes to the potatoes in the pan and fry for about 3 minutes. Drizzle the balsamic vinegar and vegetable stock over the potatoes, season with salt and pepper, mix everything again well and fry for another 2 to 3 minutes. Heat the rapeseed oil in a second, small pan, add the basil leaves (be careful, it splatters!) And fry until crispy, drain the leaves briefly on kitchen paper. Arrange the balsamic potatoes with the fried basil leaves on a plate.