Wash the potatoes, put them in a pot, cover with cold water, add a tbsp of salt and bring to the boil. Lower the heat, cover the pot with a lid and cook for 5 minutes, then drain. Preheat the oven to 400° F.
Heat the oil and butter in a large skillet, add potatoes and toss on medium-high heat until well coated, season with salt and pepper and transfer potatoes to a casserole dish. Bake for 10 minutes or until cooked through. Remove potatoes from the oven, toss and spoon over the Portobello Mushroom sauce. Bake five more minutes and serve.