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Heat oven to 400 degrees. Line a large baking sheet with parchment paper.
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.
Roast for 30 minutes on the first side and 10 minutes on the second, until golden all over.
Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon butter and 1 tablespoon olive oil.
Add onions and season with salt and pepper. Cook, stirring, until onions are soft and deeply golden throughout, about 7 to 10 minutes.
Scoop onions from the pan and set aside in a bowl.
Rewarm the empty pan and add 1 more tablespoon of butter. Once melted, add mushrooms in as flat of a layer as you can.
Don’t move them for 2 to 3 minutes, until browned underneath. Stir, spread flat again, and repeat the process once or twice.
Add the minced garlic and season with salt and freshly ground black pepper, and continue to cook until mushrooms are tender.
Add reserved onions and last tablespoon of butter and stir to combine.
Arrange potatoes on a platter and heap with mushrooms and onions. Sprinkle with dill and serve with a generous dollop of sour cream.