Ingredients
Method
1.Preheat oven to 200°C.
2.Wash potatoes well and peel with a sharp knife, ensuring you remove around 3mm of flesh. Dry the skins in 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.
5.Toss the skins, celery, beans, onion and capsicum together in a serving dish. Season generously with salt and freshly ground black pepper.
PER SERVE: Energy: 288kcal, 1206kj Protein: 7g Fat: 14g Saturated fat: 2g Cholesterol: 0mg Carbohydrate: 31g Fibre: 6g Sodium: 22mg
Note