Halve the small, unpeeled potatoes, roughly dice the shallots, and cut the garlic into very thin slices.
Put the shallots, garlic, olive oil, some white wine, rosemary sprigs and needles in a baking dish. Place the halved potatoes on top and season with salt, pepper and mix with the other ingredients several times.
Preheat the oven to 220 degrees. Then cover the potatoes first with aluminum foil and cook on a low level for about 20 minutes and then 10 to 15 minutes without foil. Turn several times in between and test with a fork whether the potatoes are already soft.
When the potatoes are soft, switch off the oven, add a little more wine and mix in the lemon peel. Let everything soak in the oven for another 10 minutes.