Thoroughly wash potatoes and then cut each potato into 4 or 6 pieces dependent upon size of potato. Leave skin on.

Place cut potatoes into a large saucepan and cover potatoes with 6-8 cups of water.

Place on high heat to boil and then lower heat to vigorous simmer.

Cover potatoes and cook for 8-10 mins.

Once potatoes are cooked to fork prick soft, but not too soft that the potatoes fall apart, drain water from potatoes by pouring potatoes into a colander.

Once water has drained from potatoes, shake potatoes around in the colander just to bruise them a little. This will help to add to the crispiness of the potatoes during roasting.

Peel shallots, halved them and then cut them again into quarters.

Place potatoes and shallots in a roasting pan.

Remove rosemary from stalks and sprinkle rosemary and then salt over potatoes and shallots and then drizzle with olive oil.

Place in preheated oven at 425 on the lower rung.

Bake for 40 mins, turning occasionally until potatoes are crispy and shallots are soft.

Serve as desired.