Scrub the new potato skins. Chop in half and boil in salted water for 5 minutes. Drain thoroughly.
Heat the oil in a large, shallow frying pan until hot. Carefully add the potato wedges cut side down into the hot oil. Add a generous pinch of salt and pepper.
Cook until browned on each cut surface and cooked through evenly, approximately 15-20 minutes.
Once cooked remove from the oil with a slotted spoon and place on a plate between two sheets of kitchen paper to soak up excess oil.
In the same frying pan leave a tiny splash of the oil behind and stir-fry the spring onions and broccoli for 3 minutes.
Add the garlic, petit pois and butterbeans. Heat gently for 2 minutes.
Sprinkle with lemon zest and squeeze over the juice.
Put the potatoes back into the pan until heated through. Reduce the heat to low and stir in the dijon mustard and creme fraiche.
Just before turning off the pan add the spinach and stir for roughly 1 minute until wilted