Warm Salad of Potato Skins and Green Beans

Name: Warm Salad of Potato Skins and Green Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

15 minutes + 20 minutes Serves 4

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Ingredients

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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Method

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.