1. Rinse the potatoes and lightly smash them with a kitchen mallet until they 'crack' (break slightly). Alternatively, hit them with a heavy object or score them with a sharp knife.
2. Wipe the mushrooms with a damp cloth and cut them in half.
3. In a pot, pour in 2/3 cup of olive oil and let it get very hot. Sauté the mushrooms until they are nicely browned, about 10 minutes.
4. Remove the mushrooms and place them in a strainer to drain the excess oil. Pour the remaining oil into the pot and when it's hot, add the potatoes. Fry until they are nicely browned and tender. Drain them and return them to the pot along with the mushrooms. Add the wine, coriander, salt, and pepper.
5. Boil until the alcohol has evaporated and there is no liquid left in the pot. Shake the pot occasionally to mix the food. Do not stir with a spoon, as the potatoes will turn to mush.
