In a small sauce pan place oil, smashed garlic and rosemary springs. Raise heat to get oil hot then lower heat to medium low and let the mixture gently bubble and steep for 30 minutes. Once done, strain out and discard the solids.

While oil is steeping, in a large saute pan or skillet, cover potatoes in water and bring to a boil. Lower to a medium boil and cook 20 minutes or until just barely fork tender. Drain the potatoes and place back in the pan.

Heat to medium and once all of the excess water that clung to the potatoes has evaporated, add butter, all of the oil, salt and pepper and cook to brown, stirring often to brown all sides.

Once the potatoes have browned, about 10-15 minutes, push them to the edges of the pan and add the shallots to the center and cook until tender and slightly browned.

Add the wine and once evaporated, turn burner off and remove the potatoes and shallots to a serving bowl using a slotted spoon. (Leave any remaining fat in the pan to discard).

Taste and season again if needed.