7 tablespoons extra-virgin olive oil, divided
2 pounds small yellow fingerling potatoes, unpeeled, halved lengthwise
4 tablespoons minced shallots, divided
1 garlic clove, pressed
1 pound Hedgehog mushrooms, cut into bite sized pieces
1 tablespoon chopped fresh Italian parsley
Position 1 rack in top third and 1 rack in bottom third of oven and
preheat to 450°F. Brush 2 large rimmed baking sheets with 1 tablespoon
olive oil each. Place potatoes on 1 prepared sheet; drizzle 3 tablespoons
olive oil over and toss to coat. Spread potatoes in single layer; sprinkle
with salt and pepper. Place potatoes on top rack of oven and roast 10
minutes. Sprinkle 2 tablespoons shallots and garlic over. Transfer potatoes
to bottom rack of oven and continue to roast until tender and golden
brown, stirring occasionally, about 10 minutes longer. Remove from oven.
Meanwhile, toss hedgehog mushrooms on second prepared baking sheet
with remaining 2 tablespoons olive oil; sprinkle with salt and pepper.
Spread in single layer and roast mushrooms on top rack of oven until
golden brown, stirring occasionally, about 15 minutes.
Add mushrooms to potatoes; stir to combine. do ahead Can be made 2
hours ahead. Let stand at room temperature. Rewarm in 450°F oven
until heated through, about 5 minutes, before continuing.
Add parsley to potato-mushroom mixture and toss; season to taste with
salt and pepper and serve.
Makes 6 servings.