Preparation: Gather and prepare your ingredients. Heat oven to 400ºF/200ºC/Gas Mark 6
Parboil: Parboil the new potatoes in a saucepan of cold water, vinegar, and a teaspoon salt. Bring to a boil over a medium-high heat and cook for 10-15 minutes, depending on their size. Drain them in a colander and let them cool for about 5 minutes to let the steam evaporate before roasting.
Roast: Lay the parboiled potatoes on a baking sheet with the shallots. Drizzle with extra virgin olive oil and season with the additional salt and pepper. Toss potatoes and shallots in the oil and seasoning, and bake for 20-25 minutes. Halfway, add the rosemary and give everything a good toss. In the last 2 minutes of roasting, mix in the crushed garlic and it will melt into the potatoes and shallots.
Serve: Once cooked, the potatoes will be golden brown, crispy on the outside, and fluffy on the inside. Once you're happy with their crispiness, remove the potatoes from the oven and serve.