Wash the potatoes well under a stream of cold water, making sure to remove any impurities or sand. After cleaning them, cut them into larger pieces, similar to wedges, to achieve a pleasant texture in the end. In a large pot, bring water to a boil, adding a tablespoon of salt to flavor the potatoes. Once the water starts to boil, add the potatoes and let them boil for 10-15 minutes, until they become slightly soft, but not fully cooked. Then, remove them with a slotted spoon and let them drain for 30-45 minutes to remove excess water.
Meanwhile, prepare the spice mix. In a small bowl, combine cayenne pepper with dried thyme, sweet paprika, salt, and freshly ground pepper, mixing the ingredients well to achieve a homogeneous blend. This will give the potatoes an intense flavor and a spicy note. Preheat the oven to 190-200 degrees Celsius.
Place a baking paper in a baking tray and add the drained potatoes. Drizzle them with a little olive oil, ensuring they are evenly coated, then sprinkle the spice mix over them, gently tossing to distribute the flavors evenly. Place the tray in the oven and bake the potatoes for 25-30 minutes or until they become golden and crispy.
In parallel, prepare the meat. Season the piece of meat with a little salt, making sure to cover it evenly. Heat a pan over medium heat, adding both butter and olive oil to prevent the butter from burning. Cut a garlic clove lengthwise and add it to the pan to infuse flavor into the fat. Add the meat to the pan and sear it for about 1:30 minutes on each side until it develops a nice crust.
Before removing the garlic from the pan, deglaze with red wine and cover the pan with a lid for 1 minute, allowing the flavors to combine. Use a meat thermometer to check the doneness; for perfectly cooked medium meat, the internal temperature should be between 60-62 degrees Celsius. Once you reach the desired temperature, remove the meat to a cutting board, letting it rest for 5-10 minutes.
If desired, you can quickly pass it through the pan to warm it up before serving. Place the meat on a plate alongside the crispy potatoes and enjoy this delicious dish. Bon appétit!
Meanwhile, prepare the spice mix. In a small bowl, combine cayenne pepper with dried thyme, sweet paprika, salt, and freshly ground pepper, mixing the ingredients well to achieve a homogeneous blend. This will give the potatoes an intense flavor and a spicy note. Preheat the oven to 190-200 degrees Celsius.
Place a baking paper in a baking tray and add the drained potatoes. Drizzle them with a little olive oil, ensuring they are evenly coated, then sprinkle the spice mix over them, gently tossing to distribute the flavors evenly. Place the tray in the oven and bake the potatoes for 25-30 minutes or until they become golden and crispy.
In parallel, prepare the meat. Season the piece of meat with a little salt, making sure to cover it evenly. Heat a pan over medium heat, adding both butter and olive oil to prevent the butter from burning. Cut a garlic clove lengthwise and add it to the pan to infuse flavor into the fat. Add the meat to the pan and sear it for about 1:30 minutes on each side until it develops a nice crust.
Before removing the garlic from the pan, deglaze with red wine and cover the pan with a lid for 1 minute, allowing the flavors to combine. Use a meat thermometer to check the doneness; for perfectly cooked medium meat, the internal temperature should be between 60-62 degrees Celsius. Once you reach the desired temperature, remove the meat to a cutting board, letting it rest for 5-10 minutes.
If desired, you can quickly pass it through the pan to warm it up before serving. Place the meat on a plate alongside the crispy potatoes and enjoy this delicious dish. Bon appétit!
Ingredients
Rib eye steak – 1 piece approx. 400 g Sweet potato – 1 piece Regular potato – 1 piece (larger) Cayenne pepper – 1 pinch Sweet paprika – ½ teaspoon Thyme – ½ teaspoon Garlic – 1 clove Butter – 25 g Olive oil – 2-3 teaspoons Semi-dry red wine – 30 ml Chives – 10-15 sticks Salt and pepper – to taste