Garlic, Shallot & White Wine Roasties

The ultimate fancy roasties: garlic, shallot, and white wine edition

If you’ve ever thought roasties couldn’t get any posher, think again. Enter my garlic, shallot, and white wine roast potatoes—a side dish that screams sophistication without veering into the pretentious zone. These golden beauties are the perfect combination of crispy, fluffy, and flavour-packed, making them a standout choice for everything from Sunday roasts to fancy dinner parties. They’re basically your everyday roasties, but wearing their best tuxedo.

Why these roasties are next-level

The magic of this recipe lies in the balance of flavours. You’ve got the sweet, caramelised goodness of roasted shallots, the aromatic hit of garlic, and the subtle zing of white wine that adds a whole new layer of depth. The wine isn’t just for show, either—it reduces down in the pan to coat the spuds with a delicate glaze that tastes as indulgent as it sounds. And don’t worry, the alcohol burns off in the oven, so this dish is family-friendly (though there’s no harm in saving a little sip for yourself).

And let’s be real: anything cooked with wine just feels fancier. If you’re hosting, these roasties will have your guests raving about how elevated and “restaurant-worthy” your cooking is. Meanwhile, you’ll be sitting there thinking, they don’t need to know how easy this was.

A potato with a story

These roasties actually made their debut during my famous ’12 Days of Christmas Potatoes’ series on Instagram (shoutout to day 9!). By that point, I was up to my eyeballs in spuds, peeling like my life depended on it and wondering if I’d ever look at another potato again. But as soon as I took a bite of these, the exhaustion melted away. They were worth every single peel, chop, and precarious oven shuffle.

I also love how this recipe ties into my zero-waste philosophy. Got a splash of wine left over from the weekend? Don’t let it go to waste! Pop it into your roasties and watch them transform from standard to sensational. And yes, you’re more than welcome to pour yourself a glass while you cook—I’m not here to judge.

Perfect for any occasion

What I love about these roasties is how versatile they are. They’re posh enough for Christmas dinner or an anniversary meal, but also a great way to zhuzh up a simple midweek roast chicken. I’ve even been known to make these as a standalone dish, with nothing but a big dollop of garlic aioli on the side. No shame.

If you’re new to roast potato wizardry, I’d suggest starting with my classic fool-proof recipe (you can find it here), but if you’re ready to take things up a notch, these are the roasties for you.

Tips for roastie royalty

1. Choose the right spud: Maris Piper or Yukon Gold are my go-to varieties for that perfect crispy-on-the-outside, fluffy-on-the-inside vibe.
2. Don’t skimp on the pre-boil: Parboiling the potatoes before roasting is what gives them that beautifully soft center. Season the water heavily—it should taste like the sea!
3. Wine wonders: A dry white wine works best for this recipe. Think Sauvignon Blanc or Pinot Grigio. Save the sweeter wines for desserts.
4. Roast hot and turn sparingly: Give your spuds the space they need to crisp up and avoid the temptation to keep flipping them over.

Roasties that spark joy

So there you have it: garlic, shallot, and white wine roasties, your new favourite potato dish. These aren’t just potatoes—they’re an experience. Whether you’re impressing the in-laws, feeding a crowd, or simply treating yourself to some spud-based luxury, this recipe is guaranteed to deliver.

If you love this, check out the full spud section on my website. It’s a carb-lover’s dreamland, filled with all things crispy, golden, and glorious. You’re welcome babs!