(amounts are approximate)
10 small red potatoes, cut into wedges
1 shallot, minced
2 tablespoons olive oil
2 teaspoons dried dill
1 tablespoon fresh parsley, chopped
Salt and pepper
Preheat oven to 400℉.
Combine all the ingredients in a large bowl. Toss to coat potatoes with the olive oil.
Pour potatoes onto a shallow baking sheet and spread into an even layer. Roast for about 30-40 minutes, turning occasionally, until potatoes are golden brown.