Salt & Balsamic Vinegar Sauteed Potatoes

• some coarse salt
• 1 kg (2 lb 4 oz) potatoes</

In a mortar, crush some coarse salt with a pestle to break it down a bit, but still leave some texture. Peel the potatoes, rinse them, halve lengthways and cut into gondolas. Heat the olive oil in a large non-stick frying pan that has a lid. Add the potatoes and garlic cloves and sauté on a fairly high heat, turning through and tossing until they have a bit of colour and are starting to stick.