1 small bag fingerling potatoes, washed and sliced in half
3 tablespoons olive oil plus more for roasting
salt and pepper
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill
1. Preheat oven to 425. Toss sliced potatoes with olive oil, salt, and pepper. Lay flesh side down in a baking sheet. Roast for 30-40 minutes, or until golden.
2. In a big bowl, mix 3 tablespoons olive oil, red wine vinegar, and dill.
3. When ready to eat, gently toss warm potatoes in dressing. Enjoy immediately.