Toss half a 28-ounce bag frozen crinkle-cut fries with 1 tablespoon olive oil and 1/4 teaspoon each kosher salt, pepper and dried dill. Spread on a baking sheet and bake at 425˚ until crisp, 30 minutes. Meanwhile, toss 1/4 cup thinly sliced red onion with 2 tablespoons white wine vinegar and 1 tablespoon whole-grain mustard in a large bowl; let stand 15 minutes. Whisk in 3 tablespoons olive oil. Add the warm fries and 2 tablespoons each chopped fresh dill and parsley; toss.