• 1kg small potatoes
  • 4 shallots
  • 8 garlic cloves, crushed with skin on
  • 1 tbsp vegetable oil
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper


  • STEP 1
    Heat oven to 200C/180C fan/gas mark 6.
  • STEP 2
    Wash the potatoes. Leave the skin on and cut each in half. Peel and halve the shallots.
  • STEP 3
    Place the potatoes in a pan of boiling water for fifteen minutes or until the potatoes are soft (a sharp knife should pass straight through).
  • STEP 4
    Put the vegetable oil in a large baking tray and place in the preheated oven.
  • STEP 5
    Turn off the hob and drain the potatoes. Return them to the saucepan with all the other ingredients. Season generously.
  • STEP 6
    Put a tight fitting lid onto the saucepan. Making sure you hold the lid down tightly, vigorously shake, bashing all the ingredients together and slightly crumbling the potatoes.
  • STEP 7
    Spoon the contents into the baking tray and return to the oven to cook for thirty minutes, or until the potatoes are crispy and brown.

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