Warm Salad of Potato Skins and Green Beans

15 minutes + 20 minutes Serves 4


  • 5 large agria potatoes
  • 3 Tbsp olive oil
  • 1 stalk celery, sliced
  • 150g green beans, topped and tailed
  • ½ red onion, finely chopped
  • ½ red capsicum, finely chopped
  • salt
  • ground black pepper
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1. Preheat oven to 200°C (180°C fan-forced).

2. Wash potatoes well and peel with a sharp knife, ensuring you have around 3mm of flesh with the skins. Dry on a paper towel.

3. Toss skins with the olive oil in a large roasting pan and cook for 15-20 minutes, until golden and crisp. Add celery to pan for the last 5 minutes of cooking.

4. While the potatoes are cooking, lightly cook beans in a saucepan of boiling salted water for 2 minutes, then drain.

5. Toss the skins, celery, beans, onion and capsicum together in a serving dish. Season generously with salt and pepper and serve warm.

Tip: Cut up the leftover chunks of potato and boil them until they’re soft. They will keep in the fridge for a day or two then you can roast them, fry them or use them in a potato salad.