John Myers
Warm Fried Potato Salad with Oven-roasted Brussels Sprouts
The perfect warm fried potato salad with oven-roasted brussels sprouts recipe with a picture and simple step-by-step instructions.
- 6 Potatoes
- 3 Tomatoes
- 1 Shallot
- 1 Clove of garlic
- 250 g Brussels sprouts
- 6 tbsp Olive oil
- 1 tbsp Honey
- 200 g Feta, diced
- 1 bunch Spring onions, cut into thin rings
- Black pepper from the mill
- Salt
- Rapeseed oil
- Peel the potatoes and cut into small cubes. Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
- Clean and halve the Brussels sprouts and place in a bowl. Mix the olive oil with the honey and a big pinch of salt and pour over the Brussels sprouts and mix well and then spread on the baking sheet and put in the oven for 20 minutes and after 20 minutes reduce the temperature to 180 degrees and bake for another 10 minutes.
- Put 2 tablespoons of rapeseed oil in a salad bowl and finely grate and mix the garlic clove. Dice the tomatoes, add them and season with salt and pepper.
- Heat some oil in a pan and fry the potatoes all over until they are crispy (make sure they are done). Season with salt and pepper and add to the tomatoes, also add the roasted Brussels sprouts and mix everything well, now fold in the diced feta and season to taste and finally fold in the spring onion rings.
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