Peel the shallots leaving the root end intact; halve if large.
Peel and cut the potatoes into large chunks.
Add the potatoes to a pan of boiling salted water cover and cook on the simmering plate for 5 minutes.
Drain and return to the pan.
Cover and shake well on the simmering plate to roughen up the outsides.
Pour the oil into the large roasting tin and place in the top of the roasting oven for 3 to 5 minutes to heat.
Add the potatoes and turn to coat in the oil.
Cook on the floor of the for 20 to 30 minutes until the potatoes are browned underneath.
Add the shallots to the roasting tin and hang the tin from the top set of runners in the roasting oven. Continue cooking for a further 45 minutes to 1 hour until both the potatoes and shallots are crisp and brown.
If necessary turn the roasting tin around halfway through cooking to ensure even browning.

You will find it easier to peel the shallots if you first immerse them in a bowl of boiling water for 1 minute.

Serves 8

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