By Ina Paarman
Wrapping the potatoes in newspaper after cooking is an excellent tip, it helps
to dry the flesh of the potatoes and to intensify their flavour.
Serves 6
6 medium potatoes
250 g fine green beans, trim off the stem ends only
Ina Paarman's Green Onion Seasoning
¼ cup (60 ml) Ina Paarman's Basil Pesto
Ina Paarman's Potato Spice
4 spring onions, finely sliced
½ cup (125 ml) Ina Paarman's Classic Greek Dressing
Cook the unpeeled potatoes in boiling water for 20
minutes until tender when tested with a fork. Remove from the heat and wrap potatoes in a thick
layer of newspaper. Leave on the side to allow the
starch to cook through and the skins to loosen.
Cooked potatoes tightly
wrapped in newspaper.
Steam the beans until just tender but still bright
green. Toss with Green Onion Seasoning and Basil
Pesto while still warm.
Potatoes ready to skin
and slice.
Unwrap the potatoes. Pull off the skins and cut into
½ cm slices. Season with Potato Spice. Layer on a
platter with dressed green beans and spring onions.
Serve at room temperature, dressed with Classic
Greek Dressing.