Shallot and Garlic Reduction Roast Potatoes
Crisp roast potatoes basted in a rich reduction of shallots, garlic, white wine and herbs.
Ingredients
- 7 Maris Piper potatoes, peeled
- 1 vegetable stock cube
- 4 tbsp vegetable oil
- 3 cloves garlic, finely chopped
- 1/2 shallot, finely diced
- 2 sprigs rosemary, leaves picked and finely chopped
- 2 sprigs thyme, leaves picked and finely chopped
- 200ml white wine
- 50g cold salted butter, cubed
- Flaky salt and black pepper
Instructions
- Bring a large pan of salted water to the boil and crumble in the vegetable stock cube. Parboil the potatoes for 8-10 minutes until the outsides are starting to soften.
- Drain the potatoes well, then return them to the pan and shake to roughen up the edges.
- Meanwhile, heat 1 tablespoon of the vegetable oil in a small saucepan over medium heat. Add the shallot and garlic and cook gently for 2-3 minutes until softened but not coloured.
- Add the white wine, rosemary and thyme, and simmer until reduced by about half and syrupy.
- Preheat the oven to 220°C (200°C fan, gas mark 7) with the remaining vegetable oil in a large roasting tin.
- Once the oil is smoking hot, carefully add the potatoes to the tin and toss to coat, then roast for 20 minutes.
- Turn the potatoes, dot with the cold butter, spoon over the shallot and garlic reduction, and season with flaky salt and black pepper.
- Return to the oven and roast for a further 20-25 minutes, turning once, until deeply golden and crisp. Serve immediately.