1/2 stick salted butter
1/2 cup regular olive oil

melt in non stick saute pan with a lid
has to be non stick and has to have a lid

on high heat, put the veg in -light sprinkle with season salt and put on the lid. steam/fry until brown and caramelized, stirring, tossing periodically.

take the lid off if they are getting too mushy.

at the end, heavily herb the potaotoes with dill and tarragon, cook for a minute more, drain on paper towels