Beef Rashers with Crispy Baby Potatoes by Najeebah Tayob

Ingredients

• 500g (1.1 lb) beef rashers
• 800g (1.75 lb) baby potatoes, halved
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 200°C (400°F).
2. Toss halved baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper in a large bowl until evenly coated.
3. Spread potatoes in a single layer on a baking sheet and roast for 30-35 minutes, turning halfway through, until golden and tender.
4. While potatoes roast, heat a grill pan or outdoor braai to medium-high heat at 375°F until golden and cooked through, about 25 min.
5. Place beef rashers on the grill and cook for 3-4 minutes per side until charred and tender.
6. Remove rashers from heat and serve immediately alongside the crispy potatoes.