1 Steam your small potatoes (25 minutes) then once you can pierce them with a knife tip, drain them. Make a small incision in each one and slip a small slice of chorizo inside and set aside (you can prepare them in advance).
2 A few minutes before serving, in a small sauté pan pour in a little olive oil and butter then roast your potatoes, salt them, then remove from heat and cover.
3 In a saucepan heat your coulis, add a pinch of Espelette chili powder and keep warm.
4 When ready to eat, heat your pan with butter and a drop of oil then cook your calf's liver slices as you wish (4 minutes on each side).
5 Place them on 4 hot plates, then in the remaining butter in your pan quickly sauté your crushed olives and divide it over your liver slices.
6 Finish by arranging your small potatoes harmoniously and pour your hot coulis around them.
Serve with for example a good Bandol Rosé...
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