Slovenian fried potatoes with mushroom gravy Krompir (Potato)

Preparation time: 35 minutes
Cooking time: 30 minutes
Cooling time: 5 minutes
Yield: 6 servings

- Maria Petek serves her mushroom gravy alongside the potatoes; "not on top!" she scolds.

6 medium russet potatoes, peeled
1/4 cup vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground pepper

Mushroom gravy:
1 tablespoon butter
1 pound cremini mushrooms, sliced
1/2 teaspoon salt
Freshly ground pepper
1 cup sour cream

1. Heat water to a boil in a large saucepan over medium-high heat; cook the potatoes until tender, about 20 minutes. Remove potatoes from water; set aside to cool, about 5 minutes. Cut potatoes into slices.

2. Meanwhile, heat the oil in a large skillet over medium heat; add the onion and garlic. Cook, stirring occasionally, until onions are golden, about 2 minutes. Add potatoes, salt and pepper to taste. Reduce heat to low; cook, stirring occasionally, until potatoes are lightly browned, about 10 minutes.

3. Meanwhile for gravy, heat the butter in a large skillet over medium heat; add mush-rooms. Cook, stirring occasionally, until mush-rooms soften, about 5 minutes. Reduce heat to a simmer; season with salt and pepper; stir in sour cream. Cook 15 minutes. Serve with the potatoes.

Nutrition information per serving:

373 calories, 46% of calories from fat, 19 g fat, 7 g saturated fat, 22 mg cholesterol, 44 g carbohydrates, 8 g protein, 445 mg sodium, 5 g fiber

And from Yahoo Lifestyle
Has anyone made Melting Potatoes? Let us know how this is - sounds good!