Potatoes, Green Beans and Olives

So we're coming up to the end of what I like to call 'the warm weather recipes'. Autumn is beginning to kick in now in the UK and so my attention turns to soups and stews. However, I wanted to share this lovely one pot recipe from Hugh Fearnley-Wittingstall. Nothing fancy here really - just potatoes for carb, beans for veg, and olives and garlic for flavour. You could also add halloumi if you wanted a bit of protein/a heavier dish.

Roast Potatoes with Shallots and Rosemary

This was originally a recipe for potato wedges but I wanted to make some fancy roast potatoes as an accompaniment to my Tofu Nut Roast, so modified the recipe slightly. The recipe I used suggested baby shallots, and if using them, you can just use them whole. I used normal shallots and just sliced them in half. Of course, if you don't want to use shallots you can always use normal onions. A final tip: keep an eye on your potatoes so that they are not too overdone when you add the shallots/garlic; I haven't got the hang of my new oven yet so my potatoes were quite well done and I was unable to cook the shallots for as long as I would have liked.