Potatoes with balsamico

Ingredients for 2 portions:

600g small potatoes
Salt and pepper
2 tablespoons Pepone extra virgin olive oil
4 cloves of garlic
400g cherry tomatoes
2 tablespoons Aceto Balsamico di Modena Gold VOM FASS 
4 tablespoons vegetable stock
4 tablespoons Rapeseed oil VOM FASS
Enough small basil leaves

Preparation:

Wash potatoes and scrub them well with a solid brush. Cook the potatoes in boiling salt water for about 8 minutes, pour them off and cool down. Slice the potatos  lengthwise in two. Heat the olive oil in a large pan and add the potatoes. Peel cloves of garlic, slice them and mix them with the potatoes. Roast the mixture until it's a golden brown. Stir from time to time. Wash and dry cherry tomatoes, halve them and add to the potatoes, roast them for about 3 minutes. Drizzle Aceto Balsamico and vegetable stock over the potatoes, add salt and pepper and mix. Continue roasting for about 2 or 3 minutes. Use a second pan for heating rapeseed oil and add basil leaves. Be careful as it will spatter. Deep-fry garlic leaves till crisp and dry them on a paper towell. Prepare potatoes and deep-fried garlic leaves on plates.