Bring a large pan of salted water to
the boil. Add spuds, bring back to the
boil, then cook for 3 mins. Drain really
well, leave in the colander for 10 mins
to steam dry. Toss with the oil, onion
and seasoning in a large roasting tin.
Heat oven to 220C/200C fan/gas 7 and put in
the potatoes. Roast for 30 mins, stirring
halfway, until golden and crunchy. Stir
in the dill and put back in the oven for
5 mins, then serve.