Argentinian Rib-Eye with Original Rooster Potatoes

METHOD

1. Cook the whole, unpeeled potatoes in boiling salted water until they’re almost cooked. Drain and then leave to cool.

2. Cut the potatoes into roughly 1cm wide slices.

3. Brush the skin side of the pepper with oil, place them onto a tray and put it under a hot grill until the skin blisters and blackens.

4. Peel off the skin and cut into strips.

5. Heat a large frying pan with vegetable oil then place the potatoes evenly into the hot oil and fry until golden brown.

6. Turn the potatoes to get the other side golden brown and evenly cooked.

7. Add the butter to the potatoes. When the butter is foaming, add the peppers, garlic, olives and seasoning and toss together.

8. Serve with grilled steak and garnish with chopped parsley.

For floury potato varieties like Original Rooster, you can stop them from breaking up by first boiling them in cold water and simmering gently.

What you will need