Peel the maris piper potatoes
Heat vegetable oil in a roasting pan
Add the potatoes to the hot oil
Roast until golden and crispy
In a separate pan, sauté the finely chopped garlic and diced shallot
Add the rosemary and thyme leaves to the pan
Pour in the white wine and crumble in the vegetable stock cube
Reduce the wine mixture until it thickens
Whisk in the cold cubed butter to finish the reduction
Pour the shallot and garlic reduction over the roast potatoes
Season with flaky salt and black pepper to taste
