Garlic, Shallot & White Wine Roasties
Introducing my garlic, shallot and white wine roasties. I’m actually obsessed with these. If you’re looking for something a lil fancy, these is the potato side to make. Ideal for dinner parties, Sunday dinners or a posh tea.
There may be a load of flavours going on in this potato dish, but they all complement one another without becoming overpowering. And as I’m a big believer in minimal waste, this is a great way to use up any leftover wine. Glass while you prep, glass while you cook, glass while you eat…you get the picture.
I actually first made these as part of my ’12 days of Christmas potatoes’ series over on Instagram and this was day 9. At this point, I was 89% potato and sweating pure carbohydrates. I was also shaking at the thought of having to peel another potato but the dread soon passed after I got to the eating part. It was worth the near meltdown. I also felt bad for my supermarket delivery driver after dropping off 17 bags of potatoes – they got a decent tip I can assure you.
If you wanna master the classic roast potato first, you can find my fool-proof recipe here or check out the ‘spud‘ section on my website, which is pure beige and pure magic.
Ingredients
- 7 maris piper potatoes
- 1 vegetable stock cube
- 4 tbsp vegetable oil
- 3 garlic cloves
- 1/2 shallot, finely diced
- 2 sprigs of rosemary, leaves picked
- 2 sprigs of thyme, leaves picked
- 200ml white wine
- 50g salted butter
- Flaky salt and black pepper
Method
- Peel and chop your potatoes. Get into cold water, add the stock cube and season with a touch of salt.
- Bring to the boil and boil for 7-10 minutes or until the potatoes fall off the end of a knife.
- Drain and steam dry in the colander they were drained through. Place a tea towel on top and leave for 10 minutes. In that time, preheat the oven to 180°C Fan/200°C/400°F/Gas 6.
- Get a baking tray with 1/2 the oil on into the oven and place the rest of the oil into an oven proof dish and get that in the oven too.
- Once the potatoes are ready, carefully add them to the hot oil and pour the rest of the hot oil over the top. Get them in the oven for 30 mins.
- After 30 mins, give the potatoes a shake and return to the oven for 20 minutes. Whilst that’s going on get a large pan on a high heat and add the white wine.
- Finely chop the shallots, garlic and herbs. Add the shallots and garlic to the pan and reduce by half.
- Then whisk in the butter and herbs. By this point, your potatoes should be ready.
- Toss the potatoes in the reduction and season with flaky salt and black pepper. Enjoy!