Place baby potatoes in cold water until completely submerged. Add a pinch of salt. Bring the water into a rolling boil and lower the heat to medium and cook for 7 minutes.
Once potatoes are done, rinse them in cold water to stop cook. Drain off the liquid. On a cutting board smash it into a flat piece with a large clever about 1/2 inch in thickness.
Pan sear the flattened potatoes in a cast iron skillet as well as sliced mushroom until golden brown and crispy on both sides. Set aside.
In the same skillet, saut minced garlic. Season it with tamari sauce and cooking wine as well as salt and pepper. Add cooked baby potatoes and coat them well with the seasonings.
