Russian-Style Crispy Potatoes and Mushrooms

Instructions

1. Heat oven to 400 degrees and line a large baking sheet with parchment paper.
2. Toss potatoes with a generous amount of olive oil, salt, and freshly ground pepper and spread them out on the prepared sheet in one layer.
3. Roast for 30 minutes on the first side and 10 minutes on the second, until golden all over.
4. While potatoes roast, heat a large skillet over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil.
5. Once hot, add onions and season with salt and pepper, cooking and stirring until soft and deeply golden throughout, about 7 to 10 minutes.
6. Scoop onions from the pan and set aside in a bowl.
7. Rewarm the empty pan over medium-high heat and once very hot, add 1 more tablespoon of butter.
8. Once melted, add mushrooms in as flat of a layer as possible and don't move them for 2 to 3 minutes until browned underneath.
9. Stir, spread flat again, and repeat the browning process once or twice.
10. Add minced garlic and season with salt and freshly ground black pepper, continuing to cook until any liquid expelled from the mushrooms has cooked off and mushrooms are tender, a few minutes more.
11. Add reserved onions and the last tablespoon of butter, stirring to combine and rewarming the mushrooms.
12. Arrange roasted potatoes on a platter and heap with mushrooms and onions.
13. Sprinkle with fresh dill and serve with a generous dollop of sour cream.