Fried Potatoes with Mushrooms
For the mushrooms:
pinch of salt
For the potatoes:
(about 5-6 medium-sized potatoes)
garlic clove, finely chopped
salt to taste
chopped parsley to garnish
In a large, non-stick skillet, cook the mushrooms with 1 tbsp. of oil on medium-high heat for about 5-7 minutes. Add a pinch of salt, and stir. Remove the mushrooms from the skillet and set aside.
Peel the potatoes and slice them into fairly thin pieces, as shown in the photo above. (I usually peel and cut the potatoes while the mushrooms are cooking).
Add the 1/4 cup of vegetable oil and potatoes to the same skillet. Fry the potatoes on medium-high heat for about 15 minutes, stirring gently every minute as the golden crust forms on the bottom.
Once the potatoes are cooked through, turn off the heat, add the garlic and salt to taste, and give it a final (gentle!) stir.
Place the mushrooms on top and sprinkle with the chopped parsley. Serve immediately.