Peeling potatoes is the most time consuming part of this recipe. Rinse before peeling, place a wet paper towel on a plate and prepare another wet one to cover the potatoes. Rinsing them after peeling will deprive them of starch, which is crucial for the final flavor. Wipe after peeling.
Pre-heat 1 Tb butter and the olive oil over medium heat in a skilled.
Add the garlic, and cook until just begins to brown.
Add the mushrooms and cook for a few minutes, until softened.
Transfer to a paper towel lined plate and set aside.
Carefully wipe the skillet with a dry paper towel and add butter and olive oil
Add the potatoes and sprinkle 1 tsp of salt over them. Roll them back and forth (easiest way to do this is to pick up the skillet with both hands and ”swish” it from side to side. The goal is to cover potatoes in the oil and butter mixture, and salt.
Place the skillet back on the stove and cook for about 20 minutes, rolling the potatoes every two minutes. Monitor the heat, if potatoes are browning too quickly, lower the heat. If they are not browning at all, or slowly, add more heat. The same with butter, add more if you see it’s all gone too soon.
After 15 minutes, check by piercing the largest potato with a knife. If the largest one is cooked, then the smaller ones are definitely cooked.
Once the potatoes are cooked, transfer them to a paper towel lined plate to rid them of excess grease. Transfer back to the skillet, mix in the mushroom and garlic mixture to heat through.
Serve with sour cream and herbs on top, if desired.