Place the potatoes in a large saucepan and cover with cold salted water. Bring to a boil and cook for 5 minutes, or just until fork-tender. Drain potatoes in a colander and reserve.
Heat a large skillet over medium-low heat and add the bacon and cook until brown and crispy, about 5 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper-lined plate to drain. Reserve.
Increase the heat to medium-high and add the butter. When melted, add the potato wedges and cook without stirring for 1 1/2 to 2 minutes. Toss the potatoes and cook again for 1 1/2 to 2 minutes. Repeat this process until the potatoes are lightly browned around the edges, about 10 minutes. Add the shallots and continue cooking and tossing occasionally, about 2 minutes longer. Add the garlic and cook for 2 minutes, stirring frequently. Season with the salt and pepper and return the bacon to the skillet. Toss thoroughly and serve.
Yield: 4 servings