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|10 mins||50 mins||2 Adults|
Complement your main dish with this delicious potato salad side.
Recipe by The Devilled Egg | The Online Cookery School.
Preheat the oven to 200C.
Boil the potatoes whole in salted water until just cooked (10-15 minutes).
Add the broad beans for 2 minutes and drain.
Remove the potatoes and cut in halves or thirds, depending on their size.
Place on a baking tray, drizzle with Fussels plain oil and sprinkle with a little salt and bake for 20 minutes or until golden and crispy.
Peel the broad beans (optional) and blend the sauce ingredients.
Preheat a little Fussels Garlic oil in a frying pan and fry the asparagus for 3-4 minutes until starting to colour.
Serve everything on a platter with extra sauce on the side.