Prep: 3 minutes; Cook: 10 minutes. Instead of fresh, you can use about 1/2 teaspoon of dried dill.
Heat oil in a large nonstick skillet over medium-high heat. Add potato wedges; cook, stirring occasionally, 10 to 15 minutes or until golden brown.
Remove from heat, and sprinkle with cheese and remaining ingredients; toss gently.
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