Crunchy potatoes with dill & onions

Ingredients

• 1.5 kg potatoes cut into roughly 1in chunks
• 3 tbsp olive oil 
• 1  onion thinly sliced
• 1 small bunch optional: dill roughly chopped

Equipment

• frying pan
• oven
• colander

Directions

1. Bring a large pan of salted water to the boil.
2. Add spuds, bring back to the boil, then cook for 3 mins.
3. 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.
4. 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.