The potatoes are washed and boiled "in their skins".
While the potatoes are boiling, wash the cherry tomatoes, wipe and halve.
Cut the basil leaves and separate the parsley leaves, after they have been washed under a gentle stream of water.
Peel the garlic cloves, wash, wipe and grate, or grind lightly.
When the potatoes are cooked, remove them from the hot water, leave to cool, then peel and cut into slices, at least 1 cm thick.
Lightly fry the potato slices in a little oil on both sides, just enough to get a creamy taste and change color.
For the salad, sprinkle the grated garlic and the chopped basil over the halved cherry tomatoes, then season with: salt, pepper and oregano. Finally pour the olive oil and mix the ingredients lightly.
Leave the salad for at least 15 minutes to soak in the added spices, after which it can be served with previously prepared potato slices and sprinkled with chopped parsley.
Choose pink potatoes, which do not break easily and do not boil them more than necessary.
Cut the potato slices at least 1 cm thick so that you can easily turn them with the spatula in the pan and not break.
Do not fry the potatoes hard, so that they do not burn, but only get a beautiful color and become slightly creamy.
Because the salad is spicy, it is not necessary to season the potatoes.
This salad can also be served with: mashed potatoes, natural potatoes, french fries, pilaf ...
Leave the salad, once cooked, for at least 15 minutes to penetrate the added spices.