These potatoes are very simple and they are all about achieving a velvety sweet centre and a crunchy salty outside. I have cooked these without peel and it doesn’t compare (more flavour with peel – less work to do!). The shallots add some sweetness and softness. You don’t have to add them if you don’t want to, but they go really well here.
I serve this dish at barbecues, especially if you have lots of people around, or to go with roasted meat or fish.