Sautéed Portabella Mushrooms and Potatoes

Slice a handful of potatoes (I used desiree) about a centimetre thick and boil them in salted water until just tender. In the meantime fry roughly the same amount of sliced portabella mushrooms in olive oil with a crushed garlic clove until cooked through then remove them from the pan.

Fry the cooked potatoes in some more olive oil until golden then add the mushrooms back to the pan and heat through. Season well with salt and add a good handful of chopped flat-leafed parsley