Les Pommes de Terre aux Cèpes

• 500 g (1 lb) waxy potatoes
• 2–3 fresh cèpes

Peel the potatoes and cut them into thinnish rounds. Cut off the stalks of the cèpes and set them aside. Wipe the heads with a damp cloth, then cut them into slices. Clean the stalks and chop them finely with the garlic and some parsley. Heat the fat in a large, thick bottomed frying pan and when it starts to smoke, toss in the potatoes and cèpes. Keep the heat high at this point