wine + shallot roast potatoes

The grown-up roasties

Wondering what makes a roastie grown up? Wine. White wine to be specific. These roast potatoes are basically the sophisticated older brother to your classic roastie. Make these when you want to impress and appear like you’ve truly got your life together, because nothing says success like a fancy spud.

Why these roasties need to be on your next Sunday roast

As much I LOVE a classic roast dinner, and make them year-round. Sometimes you’ve just got to mix it up a little. In the summer months, I occasionally use lemon boulangere potatoes in place of the classic roastie, and winter is the perfect season to try out my wine + shallot roast potatoes. 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 as 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 technically family-friendly, but I like saving these for the grown ups.

A potato with a backstory

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 as I’m not here to judge.

The perfect spud for any season (but especially chilly winter nights)

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 perfecting the roast potato

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

Is this recipe in your book?

It absolutely is! This recipe is an exclusive from The Potato Book. I know, I’m spoiling you. And, if you like what you see (and there are another nine recipes from the book hiding on my website), you can grab your copy of The Potato Book and dive into full potato obsession mode.

Trust me, once you make just a couple of these potato recipes, there’s no going back to “normal” potatoes ever again. No bog standard roasties, lumpy mash or burnt chips. It’s pure beige heaven with a side of butter, garlic and usually a bit of bacon or cheese. What more could you possibly want? Get youself a little treat or gift someone the perfect recipe book.

Potatoes – the gift that keeps on giving

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!