Balsamic – potatoes

Ingredients for 2 servings:

• 600 g potatoes, small new
• Salt and pepper, from the mill
• 2 tbsp extra virgin olive oil
• 4 cloves garlic
• 400 g cherry tomatoes
• 2 tbsp Balsamic vinegar of Modena
• 4 tbsp vegetable broth
• 4 tbsp oil (rapeseed oil), cold-pressed
• 1 handful of basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Scrub and wash unpeeled potatoes thoroughly with a stiff kitchen brush or a knife. Cook in plenty of boiling salted water for about 8 minutes, drain in a colander, and let cool. Halve the potatoes lengthwise. Heat olive oil in a large pan, add the potato halves. Peel the garlic cloves, slice crosswise, and mix with the potatoes. Fry everything, stirring, for 6 to 8 minutes until golden brown. Wash the cherry tomatoes, pat dry with kitchen paper, and halve them. Add the tomatoes to the pan with the potatoes and fry for about 3 minutes. Drizzle the balsamic vinegar and vegetable stock over the potatoes, season with salt and pepper, mix everything well again, and fry for another 2 to 3 minutes. Heat rapeseed oil in a second, small pan, add the basil leaves (careful, they will splatter!) and fry until crispy. Briefly drain the leaves on kitchen paper. Arrange balsamic potatoes with fried basil leaves on plates.