Heat 1 tablespoon cooking oil in a wide skillet over medium-high. First, add the potatoes and cook, stirring occasionally, for 10-12 minutes or until they begin to turn golden brown. Next, add the shallots and cook for an additional 2 minutes.
Add the cherry tomatoes and cook for 5 minutes and then season all over with salt, pepper, and crushed red pepper to taste. Add the garlic to the skillet and cook for 45 seconds or until fragrant.
Add the butter to the skillet. Once melted and frothy, pour in the white wine and scrape up any browned bits stuck to the bottom. Bring to a boil and add the chicken stock. Taste and season to your preferences.
Turn the heat to very low and simmer for 20 minutes or until the broth has reduced slightly and the potatoes are fork tender.