In a mini food processor, pulse the parsley, garlic and 1/2 Tbls EVOO into a chunky puree; season with salt and pepper.
Season the potatoes. In a large nonstick skillet, heat 1 Tbls EVOO over medium heat. Add half of the potatoes and 1/s of the Thyme. Cook, partially covered, stirring occasionally, until the potatoes are browned and tender. About 12 minutes. Remove the skillet and transfer to a large bowl. Discard the Thyme sprigs. Repear with 1 Tbls EVOO and the remaining potatoes and Thyme sprigs.
In the same skillet, heat the remaining 1/2 Tbls of EVOO. Add the mushrooms and shallots and cook, stirring occasionally, until the mushrooms are browned and the shallots are tender, about 6 minutes. Add the potatoes and cook until heated through, about 3 minutes. Stir in the parsley mixture and serve.
Originally Submitted
10/9/2014
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